coq au chardonnay
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coq au chardonnay
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Coq au Chardonnay is a riff on a classic coq au Riesling recipe.
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Ingredients
- 1 free-range chicken cut into 8 pieces carcass reserved
Stock
- 2 carrots roughly chopped
- 1 onion roughly chopped
- 1 - 2 celery stalks roughly chopped
- 1 - 2 bay leaves
- a few peppercorns
- A few sprigs of parsley
Marinade
- 500 ml chardonnay
- 1 bay leaf
- 2 sprigs of thyme
- 2 sprigs of parsley
- 4 cloves garlic bruised
Main dish
- 30 gms butter
- 2 Tbsp olive oil
- 125 gm streaky bacon
- 30 gm butter
- 1 onion finely chopped
- 2 leeks or 4 baby leeks finely sliced - or use 2 onions
- 4 cloves garlic sliced or minced
- 250 g portobello mushrooms thickly sliced or quartered
- 1 cup / 250ml chicken stock made from the carcass - omit if not making your own stock
- 1 cup / 250ml cream
- a handful of chopped parsley to serve
- salt and pepper
Instructions
- Joint the chicken and place the 8 pieces in a ziploc bag positioned in a tall bowl. Add all the marinade ingredients, seal, and store in the fridge for 12 hours or overnight.
- Place the carcass with the other stock ingredients into a large pot and fill with enough water to just cover the chicken. Bring to a boil and then simmer on low for about 1 1/2 hours (cover). Allow to cool in the pot. Drain the stock and then return the liquid to a cleaned pot (a lot of scum will have developed around the sides) and boil this until it has reduced by roughly half. This intensifies the flavour. Reserve one cup for the coq au Chardonnay and then keep the rest for later use. This freezes very well.
- Remove the chicken from the wine marinade at least an hour before you want to start cooking and drain it on multiple layers of paper towel. you want to try and get closer to room temperature before you start cooking.
- Add the butter and oil to your skillet and once bubbling hot, fry the chicken pieces in 2 batches until golden brown on all sides. Set aside.
- Clean the pan and remove any black bits.
- Fry the bacon until crispy and then set aside with the chicken.
- Add the butter to the pan and then fry the onion/leeks until softened and just starting to go brown. About 5 minutes. Add the mushrooms and garlic and fry for about a minute. Add the stock and deglaze the pan (scrape off any brown bits) and allow this reduce by at least half. This will take a few minutes.
- Add the wine and bring this up to a rolling boil and then add the chicken and bacon pieces back.
- Allow this to simmer over low heat for 15 minutes with the lid on.
- Remove the lid, add the cream and continue to cook with the lid off for a further 15 - 20 minutes.
- If the sauce is still too thin after 30 minutes, remove the chicken and then increase the heat. cook the sauce until it has reduced and thickened. Check the seasoning and add salt and pepper.
- Return the chicken to the sauce and allow it to heat through.
- Sprinkle the chopped parsley and serve.
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