French White Wine Chicken

Name: French White Wine Chicken
Total time: 50 min
Ingredients: 1 tbsp olive oil; 8 chicken thighs (bone-in, skin on); 150 g pancetta; 1 onion (large, peeled and chopped); 3 garlic cloves (peeled and chopped); fresh thyme; 250 ml white wine; 250 ml single cream; sea salt; ground black pepper; flat leaf parsley (roughly chopped); 3 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 1 tsp honey; 1 garlic clove (grated); 200 g mixed leaves (washed and dried)

50 mins

959 cals per serving

Donal's Notes

This is a simplified version of my Mom’s classic Coq Au Vin, a recipe that continues to be a real family tradition.

Equipment

Chopping board

Knife

Large casserole

Wooden spoon

Tongs

Measuring jug

Whisk

Method

Peel and chop the onion and garlic.

Heat the oil in a large heavy based casserole pan over a medium high heat. Season the chicken thighs and place in the pan, brown on all sides until they are golden in colour. Remove and set aside on a plate.

Reduce the heat slightly and add the pancetta and fry until just crisp. Add the garlic and onion, season with salt and pepper and fry until softened - about 5 minutes.

Return the chicken to the pan along with the thyme and pour in the white wine and the cream. Bring to the boil and simmer over a low heat for 30–40 minutes or until the chicken is cooked all the way through and the sauce has thickened.

For the salad, mix together the extra-virgin olive oil, vinegar, Dijon, honey, garlic and some seasoning until emulsified - you can do this in a jam jar and shake to combine to make it easy.