Coq au vin blanc recipe

Triple tested: We've given this make-ahead dish a summery lift using white wine instead of the classic red. Brought to you by Essentials magazine

Ingredients

• 2tbsp olive oil
• 6 chicken legs, seasoned
• 18 small shallots, peeled and root trimmed (approx 275g)
• 250g small chestnut mushrooms
• 200g smoked bacon lardons
• 2tbsp plain flour
• 3 garlic cloves, sliced
• 200ml chicken stock
• 350ml white wine (Riesling or Sauvignon blanc)
• 3 bay leaves
• 8 thyme sprigs
• 4tbsp crème fraîche
• Juice of 1⁄2 lemon

Method

1. Heat a large casserole, add the oil and fry the chicken until golden; remove and set aside. Add the shallots, mushrooms and lardons, and fry for 5 mins or until golden. Stir in flour and garlic, cook for 1-2 mins, then gradually stir in chicken stock and wine, and bring to the boil.
2. Add the bay leaves and thyme, return the chicken to the pan and simmer for 25-30 mins until cooked through.
3. Stir in the crème fraîche and lemon juice; season to taste.