Coq Au Vin Blanc


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As much as I love the classic coq au vin made using red wine, this whole pot roasted chicken made using white wine made a lovely change and was ridiculously easy to make. Inspired after seeing @nigellalawson coq au Riesling, which uses pieces rather than a whole chicken. I thought looked delicious so thought I’d make my version. You can use any white wine for this, but if you can use a medium dry white then do as it will create the most fantastic gravy.

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INGREDIENTS

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1 medium Chicken

70g diced pancetta

2 onions roughly chopped

2 cloves garlic crushed

2 teaspoons flour

1/2 bottle White Wine

6 mushrooms sliced

2 tablespoons chopped parsley

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METHOD

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Pre heat the oven to 200 degrees.

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Start by sautéing the onions and pancetta in a large casserole pot until soft. Add the garlic, stir and place the whole chicken on top, season and put into the oven without a lid for 20 minutes.

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Remove from the oven and lift the chicken onto a plate. Add the flour to the onions and garlic, stir then add the wine and bring to a simmer. Add the mushrooms and return the chicken to the pan. Roast without a lid for another 20 minutes. Now put the lid on or cover with foil and cook for 50 more minutes.

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Serve with a creamy mashed potato and green veg. If you want to make things easier then add mangetout to the casserole 2 minutes before the end of cooking time.

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