Name: Coq au vin blanc
Prep time: 10 min
Cook time: 78 min
Total time: 88 min
Yield: 6
Ingredients: Coq au vin blanc (chicken with white wine); 2 tablespoon extra virgin olive oil; 2 kilogram mixed chicken pieces; 12 eschalots, peeled; 3 clove garlic, finely sliced; 1 1/2 cup (750ml) white wine; 1 1/2 cup (750ml) chicken stock; 1 cup (160g) kalamata olives; 1 lemon, rind peeled into thick strips

Coq au vin blanc

Serves 6

Prep

10M

Cook

1H 18M

Total

1H 28M

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Ingredients

Coq au vin blanc (chicken with white wine)

2 tablespoon extra virgin olive oil

2 kilogram mixed chicken pieces

12 eschalots, peeled

3 clove garlic, finely sliced

1 1/2 cup (750ml) white wine

1 1/2 cup (750ml) chicken stock

1 cup (160g) kalamata olives

1 lemon, rind peeled into thick strips

Method

Coq au vin blanc (chicken with white wine)

1.Preheat oven to 180°C. Heat oil in an ovenproof saucepan (with lid) on medium-high.

2.Season chicken and cook in 3 batches for 5 minutes each, until golden all over. Transfer to a plate and cover with foil.

3.Add eschalots and garlic to same pan and cook for 3 minutes, until starting to colour.

4.Return chicken to pan with wine, stock, olives and rind. Season to taste. Bring to the boil, cover and bake for 1 hour, stirring halfway through cooking

If you do not have an ovenproof saucepan, transfer mixture to a casserole dish before baking. Alternatively, cook in a covered heavy-based saucepan on the stove-top. Coq au Vin Blanc may be cooked 1 day ahead of time, covered and chilled. To reheat, bake in a 180°C oven 20-30 minutes, until heated through.
Note

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Ingredients

Method

Coq au vin blanc (chicken with white wine)

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