Coq au vin blanc

Coq au vin blanc

Our twist on this French casserole contains white wine instead of red for a lighter taste.

By , 21 September 2015
Coq au vin blanc
  • Ready in: 60 mins
  • Serves: 4
  • Price: £2.17 per serving
Nutritional Info
Each 303g serving contains
  • Fat 12.7
  • Sat Fat 3
  • Sugar 1.2
  • Salt 1.5
  • Cals 379
of your reference intake.
Typical energy values per 100g: 524kJ/125kcal.
  • 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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