French White Wine Chicken
Equipment
- Chopping board
- Knife
- Large casserole
- Wooden spoon
- Tongs
- Measuring jug
- Whisk
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
For the salad:
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove grated
- 200 g mixed leaves washed and dried
Instructions
- 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.
- Drizzle the dressing over the mixed leaves and toss to coat.
- Scatter the parsley over the chicken and serve it at the table alongside the dressed salad.
Notes
This is a simplified version of my Mom's classic Coq Au Vin, a recipe that continues to be a real family tradition.
Nutrition
Calories: 959kcal
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