Coq au Vin Blanc
Coq au Vin Blanc
Organic Chicken Stock Concentrate contains 100 per cent real ingredients: vegetables, chicken, herbs, spices, apple cider vinegar and lake salt.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 3-4 chicken thighs, bone in
- 3-4 chicken drumsticks
- 3 tbsp gluten-free flour
- Salt & pepper, to taste
- 1 tbsp olive oil, plus extra
- 4 slices bacon, cut into lardons
- 200g button mushrooms, sliced
- 6 baby carrots, halved
- 1 brown onion, sliced
- 4 cloves garlic, crushed
- 1 tsp Urban Forager Chicken Stock Concentrate
- 75mL water
- 250mL white wine
- 2 sprigs rosemary
- 150mL heavy cream
Method
- Preheat oven to 180°C.
- Season and flour the chicken.
- In a large ovenproof pan or casserole dish, fry bacon in olive oil until crispy, approx. 4 mins, then remove (leaving bacon fat in pan).
- Add vegetables and cook for 4-5 mins.
- Remove vegetables and sear chicken (adding more oil if necessary) skin side down for 2-3 mins, fl ip and cook for a further 2 mins.
- Remove chicken, add veggies to base of pan or casserole dish and top with chicken pieces.
- Add Urban Forager Chicken Stock Concentrate, water, wine and rosemary to ovenproof pan or casserole dish and bring to a simmer.
- Cover and bake in oven for 20 mins.
- Remove lid and cook for a further 10 mins at 200°C to crisp up the skin.
- Remove chicken and add cream. Simmer for 5 mins until cream is reduced, then add your chicken.
- Serve with crusty bread, mashed potatoes or some pasta.
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