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Coq Au Vin Blanc

A fresh take on a classic dish

Customers have always bemoaned the absence of a traditional Coq Au Vin during the summer, so we devised a slightly lighter version using white wine for the warmer months.

It is prepared in much the same way as a “blanquette” and has an extraordinary delicate fine flavour. We like to add, petit pois, carrots & button mushrooms ( or asparagus when in season )

Ideally use a Riesling from Alsace if possible, but no worries if not, any dry white wine will do.

We also serve ours with rice.

SERVES 4

8 pieces free range chicken thighs ( skinned & boned )

12 small grelot onions ( peeled & trimmed )

120g unsalted butter

150g button mushrooms

1/2 lemon

300g petit pois ( frozen is fine )

300g Chantenay Carrots ( peeled )

3 shallots

1 sprig thyme

1 bay leaf

500ml white wine

300ml Chicken stock

400ml double cream

1/2 bunch chives ( finely chopped )

Seasoning

  • Preheat oven to 220c
  • Cook onions - heat 30g butter with onions, barely cover with water, cook gently for 10 minutes - set aside
  • Cook mushrooms - wash gently and cook in 30g butter, 2 tablespoons spoons of water & a few drops of lemon. Bring to the boil and set aside.
  • Defrost petit pois
  • Cook Carrots - peel & wash & baton ( 2” pieces ) cook in saucepan with 30g of butter, a glass of water, pinch of salt & sugar, gently for 8 minutes until cooked but still firm
  • Cook chicken - season thighs, fry in a shallow pan with remaining butter and cook on either side for a minute or so to seal and brown the meat. Cover pan and add into oven for 15-20 minutes until cooked through. ( reserve chicken juices )
  • Sauce - heat sauce pan and with chicken juices fry the shallots with thyme & bayleaf until softened & simmering - add white wine and keep heating until deglazed by 1/2 - add chicken stock let reduce by a 1/3 - add cream and keep heating until the sauce lightly covers the back of a spoon.
  • To serve - Pass the sauce through a sieve, add drained vegetables, reheat until hot and pour over the roasted chicken thighs & top with chopped chives.