RECIPE | Coq au vin blanc (Chicken in white wine)

Serves: 4

Ingredients:

200g streaky bacon, cut into pieces

4 chicken thighs

4 chicken drumsticks

Salt and freshly ground black pepper

1 onion, finely chopped

10 small pickling onions, peeled

5-6 garlic cloves, peeled

250g button mushrooms

30ml (2 tbsp) flour

10ml (2 tsp) tomato paste

750ml (3 cups) white wine

750ml (3 cups) chicken stock

8 sprigs of fresh thyme

2 bay leaves

125ml (½ cup) cream, optional

Fresh parsley

Method:

1. Preheat oven to 180°C.
2. In a large casserole, fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside.
3. Season the chicken pieces with salt and pepper, and brown them in the hot bacon fat. Transfer the chicken pieces to a large plate and set aside.
4. Reduce the heat to medium-high and add the chopped onion, pearl onions and garlic cloves, and fry for 5 minutes.
5. Add the mushrooms and cook for a further 5 minutes or until starting to brown.
6. Add the flour and tomato paste, and cook for 1 minute, stirring. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves, bacon and chicken. Bring to a boil and reduce the heat to medium. Simmer gently for 15 minutes until the liquid is slightly thickened.
7. Cover with the lid, place in the oven and cook for about 1½ hours or until the chicken is very tender.
8. Gently stir in the cream. Garnish with parsley and serve. 

WINE PAIRINGS

• Simonsig Sunbird Sauvignon Blanc 2019: A complex palate with excellent structure, complimented by fresh acidity and a lingering aftertaste, R100
• Jason's Hill Chenin Blanc 2019: A profound wine with tremendous complexity, R65