Chicken And Mushroom Casserole
This hearty Coq au Vin recipe is a comforting classic that brings together tender chicken, smoky bacon, and a rich creamy sauce infused with the flavors of white wine, Dijon mustard, and fragrant tarragon. Perfect for a cozy dinner that will warm your soul.
— Constant Cookbook
Ingredients
- 1 small chicken, jointed into 6
- 4 tablespoons of flour, seasoned
- Olive oil
- 200g smoked bacon, diced
- 12 shallots, peeled
- 250ml white wine
- 2 tablespoons of Dijon mustard
- 500ml chicken stock
- 2 handfuls of button mushrooms
- 100ml double cream
- 1 bunch tarragon, chopped
Instructions
- Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
- Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
- Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
- Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve
Yield
Serves 4
Comments
No comments found.