Succulent chicken with cremini mushrooms cooked in white wine and a splash of cream. I present to you Coq au Chardonnay!
If you are anything like me, you’ve probably done a tremendous amount of cooking in the last few days and now you can’t possibly face the kitchen for a while.
Well…fear not…this recipe is simple and quick. It requires a very few ingredients you most likely have on hand.
I’m guessing your fridge is as well stocked for the holidays as mine. 🙂
This dish is cooked in one pan and boasts tender succulent chicken thighs and legs swimming in creamy gravy-like sauce. Did I also mention that there is bacon involved? Mmmm…
As I mentioned earlier, all you need is a handful of ingredients but how, you might wonder, it can possibly develop such deep and gratifying flavours?
My answer is simple and as old as the world-WINE…Chardonnay to be exact.
Someone has already worked long and hard to develop those flavours and all you have to do is to pour it in, sit back and let it simmer happily for 40 minutes. Then reap the benefits and receive well-deserved compliments from your loved ones.
If you are concerned about cooking with alcohol or feeding your children “winey” chicken, don’t be- alcohol will cook out of the dish in the process of simmering!
All you will be left with is creamy sauce and tender, fall-off-the bone chicken.
If you are a red wine lover, try one of my favourite recipes here for Coq au Vin.
This recipe might be a bit more hands-on than you’d like to invest in for a regular weeknight dinner but do save it for a weekend because you will absolutely fall in love with the complex flavours and will cook it again and again!
- 1 tbsp olive oil
- 1 onion finely chopped
- 4-5 strips of bacon/pancetta chopped
- 4 garlic cloves thinly sliced
- 8 chicken pieces on the bone thighs and legs
- 250 g Cremini mushrooms whole or halved
- 500 ml/2/3 of a bottle Chardonnay
- 250 ml/1 cup double/whipping cream
- salt & pepper to taste
- handful flat leaf chopped parsley
Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
Add cream and simmer for 10 minutes longer.
Sprinkle with chopped parsley before serving.
Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.
*Recipe adapted from Nigel Slater