Coque Du vin Blanc

• συνολικός χρόνος: 2 hours 12 minutes

Υλικά

Chicken: 1 LARGE whole chicken , cut into 8 pieces OR x4 Chicken Legs & 4 thighs Seasoned with Salt and black pepper, to taste

2 tbsp butter

160g smoked bacon lardons

2 yellow onions diced

6 garlic clove chopped

1 large carrot cut into small chunks

2 Celery Sticks, finely chopped

60ml Brandy or Cognac

455ml dry white wine,

250ml chicken stock

2 Tbsp fresh thyme

2 Bay Leaves

1 Tbsp Dijon Mustard

150ml Double Cream (optional)

For the Mushrooms

20g Butter

Mushrooms: 240g button chestnut mushrooms (whole)

Pearl onions or shallots: 6–8, peeled

1 Tbsp fresh thyme

1 tbsp butter (room temperature)

1 tbsp flour

Parsley to garnish

Οδηγίες

Prep the Chicken: At least 2 hours ahead, rinse and pat the chicken pieces dry. Generously season with salt and pepper, then let it rest to come to room temperature.

Crisp the Bacon: Preheat the oven to 350°F (180°C). In a large skillet, cook bacon in 1 tbsp butter over medium heat for 7–8 minutes until crispy. Set aside, leaving the rendered fat.

Sear the Chicken: Brown the chicken in the same skillet for 5 minutes per side. Transfer to the plate with bacon.

TRADEMARKED FOR MY USE.

Rest of the method in the comments ❤️