Coq au Pouilly-Fumé (Chicken in White Wine)
To a lot of us Brits, French food can sometimes seem intimidating and too fancy to recreate at home but I'm here to change your mind.
This dish is a lighter, fresher version of its more famous cousin Coq au Vin and it truly is a culinary triumph. Crispy chicken skin is, in my opinion, God's gift to Earth and when you pair that with a flavour-packed, creamy yet refreshing, bacon-mushroom-white wine sauce and the most tender juicy chicken you've ever tasted, you are simply transported to food heaven. I like to serve this dish with crisped-up roasted potatoes and green veg - to die for!
Coq au Pouilly-Fumé (Chicken in White Wine)
Serves 4
3 bay leaves, fresh or dried
1 sprig fresh thyme
1 sprig fresh parsley
1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone in and skin on
750ml bottle Pouilly-Fumé or other Sauvignon Blanc
1 tbsp olive oil
100g unsmoked bacon lardons
1 large onion, finely chopped
20g butter
200g mushrooms, finely sliced
3 garlic cloves, grated
1 egg yolk
100ml single cream
salt and freshly ground black pepper
handful fresh parsley, roughly chopped
Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours.
Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside.
Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes.
Return the bacon, onion and mushrooms to the casserole. Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone.
Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with roasted potatoes and greens.
This dish is a lighter, fresher version of its more famous cousin Coq au Vin and it truly is a culinary triumph. Crispy chicken skin is, in my opinion, God's gift to Earth and when you pair that with a flavour-packed, creamy yet refreshing, bacon-mushroom-white wine sauce and the most tender juicy chicken you've ever tasted, you are simply transported to food heaven. I like to serve this dish with crisped-up roasted potatoes and green veg - to die for!
Coq au Pouilly-Fumé (Chicken in White Wine)
Serves 43 bay leaves, fresh or dried
1 sprig fresh thyme
1 sprig fresh parsley
1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone in and skin on
750ml bottle Pouilly-Fumé or other Sauvignon Blanc
1 tbsp olive oil
100g unsmoked bacon lardons
1 large onion, finely chopped
20g butter
200g mushrooms, finely sliced
3 garlic cloves, grated
1 egg yolk
100ml single cream
salt and freshly ground black pepper
handful fresh parsley, roughly chopped
Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours.
Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside.
Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes.
Return the bacon, onion and mushrooms to the casserole. Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone.
Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with roasted potatoes and greens.
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