Coq au vin blanc (Hähnchen in Weißweinsauce)

Zutaten

• 4 chicken leg quarters (or 8 chicken thighs, skin-on and bone in)
• 1 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter (, divided)
• 4 strips streaky smoked bacon (, chopped)
• 1/2 tbsp olive oil
• 1 small onion (, finely diced)
• 1 celery stick (, very finely diced)
• 6 shallots (, roughly chopped or left whole if small)
• 8 oz (225g) mushrooms, such as cremini, sliced
• 3 1/2 oz (100g) wild mushrooms (, whole if small (optional))
• 3 cloves garlic (, thinly sliced)
• 1/2 tsp salt
• 2 tsp fresh thyme
• 2 tbsp flour
• 1 cup (250ml) dry white wine (, I used Chardonnay)
• 2 tbsp brandy ((optional))
• 1 tbsp lemon juice (, or to taste)
• 1 cup (250ml) chicken stock (or broth)
• 1 bay leaf
• 4 tbsp cream (, heavy / double)
• salt and pepper (, to taste)
• 2 tbsp parsley (, finely chopped)

Zubereitung

1. 1

   Pat the chicken dry with paper towels and season with the salt and pepper on both sides.

2. 2

   Heat a large casserole pan, add 2 teaspoons of the butter and cook the bacon over medium heat until the edges start to crisp up. Use a slotted spoon to transfer to a large bowl.

3. 3

   Add the oil and place the chicken pieces in the pan, skin-side down, and sear over medium-high heat for 5-6 minutes or until the skin is a golden brown. Flip over to cook on the other side for 2 minutes then transfer to the bowl with the bacon. Turn the heat down and allow the pan to cool down a little.

4. 4

   Add a little more butter to the pan and sauté the onion and celery over low heat for 5-7 minutes. Stir in the shallots and cremini mushrooms, cook for a few minutes then add the wild mushrooms, if using, and sliced garlic. Sprinkle with the salt and thyme, cook for a minute or so then transfer everything to a bowl.

5. 5

   Melt the remaining butter until foaming, add the flour and stir together to make a roux. Cook for for a couple of minutes then start adding the wine, stirring to dissolve the roux. Add the brandy and lemon juice and bring to a simmer.

6. 6

   Stir in the chicken stock and return the chicken, bacon and mushroom mixture plus any juices to the pan. Add the bay leaf, partially cover the pan and cook on a gentle simmer over low heat for 30 minutes. Take the lid off and cook for 10 more minutes.

7. 7

   Stir in the cream and simmer until it is heated through. Discard the bay leaf and have a taste – do you need to add more salt or a touch more lemon?

8. 8

   Season with black pepper and garnish with chopped parsley and serve with creamy mashed potatoes or just chunks of crusty bread to mop up that delicious sauce!