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Coq au vin blanc
Fruit and vegetables
2 sticks
celery
, quartered
1
onion
, chopped
2
carrots
, chopped
4
garlic
cloves, finely grated
250g/9oz button
mushrooms
, halved if too large
200g/7oz
shallots
, halved
½ bunch fresh
thyme
½ bunch fresh flatleaf
parsley
, leaves chopped
500g/1lb 2oz
carrots
, heritage if possible, halved lengthways
handful fresh chopped mixed soft herbs such as
mint
, chives, parsley or oregano
Tins, packets and jars
4 tbsp
plain flour
500ml/18fl oz good-quality
chicken stock
1 tsp
Dijon mustard
Cooking ingredients
3
bay leaves
2 tsp
cornflour
(optional)
½ tsp table
salt
½ tsp freshly ground
black pepper
1 tsp
cumin
seeds, toasted
2 tbsp
olive oil
2 tbsp
honey
1 tbsp
white wine vinegar
50ml/2fl oz extra virgin
olive oil
20g/¾oz
hazelnuts
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
4 tbsp
duck fat
or butter
200g/7oz
crème fraîche
Meat, fish and poultry
1 whole large
chicken
, jointed into 8 pieces, skin on and bone in
250g/9oz smoked streaky bacon, cut into 1cm/½in
lardons
Other
2 tbsp
brandy
750ml bottle
white wine
Back to recipe
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