Coq au vin blanc was a regular winter dish in my house when we were growing up.
It's a wonderfully warming meal, perfect for cold evenings.
Chicken joints, such as thighs and legs, are often far cheaper than chicken breasts, and meat cooked on the bone always has more flavour.
YOU WILL NEED
1 tbsp olive oil
4 chicken legs
150g bacon or pancetta pieces
2 garlic cloves, peeled and finely chopped
1 large onion, peeled and finely chopped
200g mushrooms, sliced into quarters
2 fresh thyme sprigs
450ml white wine (about two glasses)
250ml single cream
Good handful of flat-leaf parsley, freshly chopped
Sea salt and ground black pepper
Pour the oil oil into a large cooking pot over a high heat. Put the chicken legs in the pot and brown on all sides until they are a golden colour.
Remove and set aside on a plate.
Reduce the heat slightly and add the butter. When it begins to foam, add the bacon and fry until just crisp.
Add the garlic and onion and fry for three to four minutes.
Add the mushrooms and cook for a further three minutes.
Return the chicken to the pot along with the thyme and pour in the white wine. Bring to the boil and simmer over a low heat for 45-50 minutes, or until the chicken is cooked all the way through.
Turn the legs halfway through the cooking time and remove any fat or scum that rises to the top.
When the chicken is cooked, remove from the pot and set aside.
Stir the cream into the juices, add a good pinch of sea salt and black pepper and simmer for a further 10 minutes, or until the sauce has become a little thicker.
Place the chicken back in the pot to allow it to warm through and stir through the chopped parsley.
Make sure the food is hot when you serve it at the table.