Coq Au Vin Blanc - A lighter, modern version of the classic
Ingredients (serves four)
25g butter
1 chicken, jointed
200g cubed bacon
10 shallots or small pickling onions, peeled
200g mushrooms
2 large garlic cloves, chopped
1 tbsp flour
300ml white wine (or red if you prefer a richer taste)
500ml chicken stock
3 sprigs fresh thyme

- preheat oven to 200C. Melt butter in a large, heavy based casserole dish. Add the chicken pieces, skin side down, and season with salt and freshly ground black pepper. Cook for 15 minutes, until golden, then turn and cook for a further two minutes.
- Remove chicken from the pan and set aside. Tip fat out and return pan to heat. Add bacon and shallots and stir fry for 5 minutes. Stir in mushrooms, garlic and flour. Cook for two minutes then add wine stock and thyme. Bring to the boil. Add chicken, cover and cook in the oven for 30 minutes.