COQ AU CHAMPAGNE

A regional twist on coq au vin, replacing red wine with Champagne in a classic French braising tradition.

Serves: 4

Ingredients:

Coq au vin (4 portions)

1 Chicken (approx. 2kg)
500ml Champagne
250ml Chicken stock
100ml Double cream
20g Dijon mustard
200g Pancetta
1 Bouquet garni
1 Onion
1 Leek
2 Garlic cloves
1tbsp Plain flour (heaped)
300g Prepped mushrooms
10g Chopped parsley
Salt + pepper

1. Prepare the chicken and lardons.

2. Start by colouring the chicken, followed by the lardons, followed by the onion and garlic. Once the onions are coloured add the plain flour and cook for a couple of minutes.

3. Slowly add the champagne and stock to make a sauce, check seasoning and add back all your coloured chicken, onions, bouquet garni, then add your mushrooms.

4. Cook at 150C for approx. 30 minutes.

5. Finish with double cream and chopped parsley and serve.