Coq au Pouilly-Fumé [4K Video]

pouilly-fumé wine

💰Cheaper: Sauvignon Blanc

Sauvignon Blanc offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork lardons

Turkey bacon is lower in fat, while pork lardons are a more affordable option.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat alternative.

chicken

💰Cheaper: cornish hen

Cornish hen can be a less expensive poultry option.

Put the bay leaves, thyme and parsley in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours.

Heat the oil in a large pan over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly.

Add the butter and, when it has melted, add the mushrooms and cook until golden brown.

Transfer the bacon, onions and mushrooms to a plate and set aside.

Remove the chicken from the marinade and pat dry with kitchen paper. Place in the pan skin side-down and cook for 15 minutes on each side, or until well browned.

Add the garlic and cook for 1–2 minutes.

Return the bacon, onion and mushrooms to the pan. Pour over 2/3 of the marinade (discard the rest) and bring to the boil.

Turn down to a simmer. Add more salt and pepper. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone.

Carefully remove the chicken from the pan and set aside. Remove the garlic and bay leaves from the pan.

Whisk the egg yolk with 100ml of cream and pour this into the pan. Stir well. Add remaining cream.

Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan.

Serve, garnished with the parsley, with buttered noodles.

Cooking Techniques

Spice Level:

Allergens