Coq au vin blanc
- 2 skinless Butcher's Selection Chicken Breast Fillets
- 515g pack Butcher's Selection Boneless Chicken Thigh Fillets
- 2 tbsp olive oil
- 2 shallots, chopped
- 2 rashers back bacon, chopped
- 1 clove garlic, chopped
- 250g mushrooms, halved or quartered
- 300ml white wine
- 2 sprigs thyme
- 1 bay leaf
- 1 chicken stock cube, dissolved in 200ml hot water
- 2 level tsp cornflour
Cut the chicken breast fillets in half and trim any fat from the thigh fillets.
Heat half of the oil in a large pan and cook the chicken in batches, a few at a time, until lightly browned on all sides. Set aside.
Add the remaining oil to the pan and cook the shallots and bacon until the shallots are soft.
Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are just starting to shrink.
Add the white wine, thyme and bay leaf. Boil fast until reduced by about a third.
Return the chicken to the pan and add the chicken stock. Reduce the heat to low, cover the pan and simmer very gently for 25 minutes.
Mix the cornflour with a splash of cold water, add to the pan and stir. Simmer for another 2 minutes.
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