Recipe: White wine coq au vin with Babylonstoren Chardonnay

Chicken braised patiently until tender in a glossy wine sauce with mushrooms, pancetta and shallots. The perfect recipe for unhurried evenings, lingering in the kitchen with a great glass of vino in hand.

Recipe: White wine coq au vin

Serves 2
Prep time: 20 min
Cooking time: 35 min

Ingredients

• 2 chicken quarters from a pre-roasted chicken
• 1 Tbsp (15 ml) olive oil
• 50 g dry-aged pancetta, chopped
• 4 shallots, peeled and halved
• 350 g portabellini mushrooms, halved
• 2 garlic cloves, crushed
• 1 cup (250 ml) dry white wine, such as chenin blanc
• 1 cup (250 ml) chicken stock
  3 thyme sprigs
• 1 bay leaf
• 6 black peppercorns
• 15 g butter
• 1 Tbsp (15 ml) flour
• 1 orange, zested + juiced
• salt and freshly ground black pepper

Method

1. Heat the olive oil in a heavy-based pot over medium-high heat.
2. Add the pancetta and cook until golden brown.
3. Add the shallots and cook until soft and golden. Remove the pancetta and shallots from the pot and set aside.
4. Add the portabellini mushrooms to the same pot and cook until golden and most of their moisture has evaporated.
5. Add the garlic and cook for 1 minute.
6. Pour in the white wine and scrape the base of the pot to lift any caramelised bits.
7. Add the chicken stock, thyme, bay leaf and peppercorns.
8. Return the pancetta and shallots to the pot.
9. Bring to a gentle simmer and cook, uncovered, for 15–20 minutes, or until the sauce has reduced slightly.
10. In a small saucepan, melt the butter over medium heat.
11. Add the flour and cook for 1 minute, stirring continuously.
12. Whisk a little of the hot white-wine sauce into the butter and flour mixture until smooth.
13. Stir the thickener back into the pot and simmer for 3–5 minutes, until the sauce is glossy and lightly thickened.
14. Add the orange zest and orange juice.
15. Place the pre-roasted chicken quarters into the sauce.
16. Cover and simmer gently for 8–10 minutes, or until the chicken is heated through. Do not boil, as the chicken is already cooked.
17. Season to taste with salt and black pepper.

This white wine coq au vin recipe pairs well with our dry, full-bodied Babylonstoren Chardonnay.