I really enjoy it when a recipe turns out to be a family favourite and this recipe is such a winner in our house that every time I make it all the plates are clear at the end. This is not a traditional Chasseur recipe, but has been adapted with children in mind, however it is prepared in a traditional way, i.e. all of the flavour is coming from the preparation and cooking as opposed to additives with the exception of the wine.
This recipe was an ad hoc idea we decided upon while we were at Tesco’s doing the usual weekly shop when we thought we would get the wine first and come up with the food second. Tesco Wines had a good special offer on a case of Wairau Cove Marlborough Savignon Blanc dry white wine (it works out at £7.99 per bottle for a case of 12) and as my OH is a New Zealander he is very biased! We usually opt to purchase by the case as the value for money is so much better, we belong to a couple of wine clubs and find Tesco up there with the selection and price of their wines on offer.
If you wanted to adapt this to a Coq Au Vin (chicken in red wine) all you need to do is add in red instead of white wine. If you prefer a thicker sauce you can include a roux. The beauty of this recipe is that it is fast to prepare and make and while the dish is in the oven you can get on with the vegetables to serve with it.
- Teaspoon vegetable oil
- 1 kg chicken pieces, legs and thighs
- 1 large onion finely chopped
- 3 carrots chopped into fine cubes
- 6 cloves of garlic crushed and finely chopped
- 200ml white wine
- 600ml chicken stock
- Salt and pepper to taste
- Heat the oil in pan and fry the chicken for five minutes skin down until dark golden brown, turn and fry the other side until the same colour. This is where the rich flavour of the dish comes from. Remove the chicken from the pan and set aside into a prepared casserole dish.
- Discard the oil from the frying pan, but do not scrape the sediment or wash the pan. Place the pan back onto the heat add the vegetables and lightly brown (watch so it doesn’t burn) careful to watch the vegetables as once the garlic has burnt it tastes bitter.
- Once browned pour the wine into the pan and de-glaze, you should be able to hear and see the wine sizzle which does two things, it burns off the alcohol and lifts the sediment that is caught onto the pan whilst frying the chicken, this adds immense flavour and texture to the sauce.
- Once it has reduced by one third add the 600ml of chicken stock allow it to heat up and them pour the entire contents onto the chicken waiting in the casserole dish.
- Ensure the chicken is not quite covered my the liquid but make sure that all the vegetables are evenly distributed throughout the casserole dish.
- Add to the oven at Gas Mark 4 / 180C / 350F for one hour or until the vegetables are cooked through.
- Serve with mashed potato, crusty bread and green vegetables.