Coq Au Vin Blanche - Kycklinggryta med vitt vin

COQ AU VIN BLANC

Chicken in white wine

Serves 6

2,2 lbs chicken thigh fillets

1 teaspoon salt

some pepper

0.4 cup water

2 carrots

8 shallots

2 cups white wine

2 tablespoons concentrated

chicken fond

or 1 chicken bouillon cube

2 bay leaves

2 teaspoons finely chopped

fresh thyme

or ½ teaspoon dried thyme

½ leek

5 oz streaky bacon

7 oz fresh mushrooms

2 tablespoons corn starch, Maizena type

butter for frying

Brown the chicken on all sides in butter and flavor with salt and pepper. Transfer to a pot. Rinse the frying pan with 0.4 cup water after each round in the pan and add that water to the pot. 

Peel and slice the carrots and peel the shallots. Brown carrots and onions in butter and transfer to the pot. Add wine and fond or bouillon cube, bring to a boil and add bay leaves and thyme. Simmer for 25 minutes.

Rinse and slice the leek. Dice the bacon, rinse and trim the mushrooms (split the large ones). Brown mushrooms and bacon together, then add leek, mushrooms and half of the bacon in the pot. Simmer for another 5 minutes. 

Mix Maizena with some cold water and stir this thickening into the pot. Bring the stew to a boil and flavor to taste with salt and pepper. Sprinkle with remaining bacon and serve with boiled potatoes.

Enjoy!

Bella