Coq au Sav Blanc

This is adapted from a Nigel Slater recipe. It’s straight forward, no nonsense, honest, tasty food. Not the healthiest meal I have ever made but it tastes damn good.

Prep Time: 10 minutes

Cooking time: 1 ½ hrs

Ingredients

2 Chicken quarters, 2 drumsticks and 2 wings all on the bone
2 slices streaky bacon
25gm butter
2 tblsp olive oil
2 Medium sized onions
2 Cloves garlic
200g small mushrooms
2-3 Cups Sav Blanc wine
200ml Double cream
4 Tblspns freshly chopped parsley

Heat the oil in the pan, add the bacon. Cook until browned and sticky but not crisp. Now add the chopped onion and garlic with a small knob of butter. Cook slowly over a low heat. After about 10 minutes the onion should be soft and translucent but not browned. Remove from pan and set aside.

Add the chicken and brown on each side on a medium heat, add the mushrooms.

Browning the chicken

Stir for about 5 minutes then put the onion and bacon then add the wine. Bring to the boil then transfer to an oven proof dish, cover with a lid or foil and put in a preheated oven (180 degrees) for 40 minutes.

Remove from oven and strain the liquid off in a pan, add the cream, parsley and season. Stir together over a medium heat. When the cream begins to bubble pour the creamy sauce over the chicken in the oven proof dish and serve with a fresh crusty loaf and green vegetables like string beans or broccoli.

Ready and waiting for a warm crusty loaf

Tags: French, Mushrooms, Sav Blanc

About the Author

Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.