Ingredients
1 chicken cut into 8 pieces (wings, breasts, drumsticks, thighs)
2 rashers of bacon, cut into strips
1 onion, diced
2 cloves of garlic, minced
300g button mushrooms, quartered
1/2 bottle chardonnay
1 tbs mushroom powder (we recommend FinSki’s Dry Roasted Wild Mushroom Powder)
half handful fresh herbs – thyme, oregano, tarragon
salt and pepper
Method
Chop the mushrooms and herbs and set aside.
Heat a little oil in a pan and brown the chicken very well. Set aside in a separate bowl.
In the pan you browned the chicken add the onion and cook gently for 10 minutes.
Add the garlic and cook for another 2 minutes.
Add the sliced bacon and cook for 3 minutes.
Add the mushrooms and fresh herbs and cook for a further 2 minutes, stirring to combine all the ingredients.
Add the mushroom powder and stir to combine.
Add the chardonnay and bring to the boil
Add the chicken and stir to combine all the ingredients. Bring to the boil again then reduce to a simmer, place on a lid and cook for about 20-30 minutes or till the chicken is cooked through.
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Posted on 9th March 2014
Autumn is officially here and with the change of season comes a change in cooking. Long, slow, labour intensive meals start rolling around in your mind. Maybe a moussaka with it’s silky bechamel sauce, seasoned lamb mince and salted and grilled eggplant slices or wild mushroom arancini with a well rounded risotto base using homemade stock, letting it cool and lovingly forming balls to fry up the next day… ahhh, the joy of cooking.
As opposed to the above paragraph this Coq au Chardonnay is a relatively quick dish because you are using chicken (you can’t let it cook too long or you loose all the texture of the meat) but enjoy the process of chopping your vegetables, browning the chicken pieces and letting all the flavours develop together.
Coq Au Chardonnay is not unlike the French coq au vin, which is traditionally done with a red wine, but this version is a little lighter, maybe a little more ‘autumn’ than the heavier red wine dish that has it’s place on my winter table.
Enjoy the cook 🙂
Blondie
- 1 chicken cut into 8 pieces (wings, breasts, drumsticks, thighs)
- 2 rashers of bacon, cut into strips
- 1 onion, diced
- 2 cloves of garlic, minced
- 300g button mushrooms, quartered
- ½ bottle chardonnay
- half handful fresh herbs – thyme, oregano, tarragon
- salt and pepper
- Chop the mushrooms and herbs and set aside.
- Heat a little oil in a pan and brown the chicken very well. Set aside in a separate bowl.
- In the pan you browned the chicken add the onion and cook gently for 10 minutes.
- Add the garlic and cook for another 2 minutes.
- Add the sliced bacon and cook for 3 minutes.
- Add the mushrooms and fresh herbs and cook for a further 2 minutes, stirring to combine all the ingredients.
- Add the mushroom powder and stir to combine.
- Add the chardonnay and bring to the boil
- Add the chicken and stir to combine all the ingredients. Bring to the boil again then reduce to a simmer, place on a lid and cook for about 20-30 minutes or till the chicken is cooked through.
- Season with salt and pepper to taste.