Coq au Chardonnay

• Meat

  • 4 strips Bacon/pancetta
  • 8 Chicken pieces on the bone

• Produce

  • 250 g Cremini mushrooms, whole or halved
  • 4 Garlic cloves
  • 1 Onion

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 250 ml Double/whipping cream

• Beer, Wine & Liquor

  • 500 ml 2/3 of a bottle chardonnay

• Other

  • handful flat leaf chopped parsley

Found on vikalinka.com

Description

Ingredients

• 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
• 250g Cremini mushrooms, whole or halved
• 500ml/2/3 of a bottle Chardonnay
• 250ml/1 cup double/whipping cream
• salt & pepper to taste
• handful flat leaf chopped parsley

Directions

• 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.