Dinner
Coq Au Vin Blanc
Recipe by Lisa Faulkner
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Compatible with
Allergies
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Contains Wheat
Tip: Allergy Advice
This dish contains the following allergens: Wheat
Cooking mode
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- 1 tbsp oil
- 1 tbsp butter
- 4 chicken legs
- 4 tbsp plain flour
- 140g diced pancetta
- 4 banana shallots, halved at the root
- Handful small chantenay carrots
- 250g chestnut mushrooms, halved
- 2 cloves garlic, sliced
- 250ml white wine
- 200ml chicken stock
- 1 bay leaf
- 1 tbsp tarragon, chopped
- To serve mashed potato
Utensils
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Step 1
Preheat the oven to 180°C/160°C fan/Gas Mark 4
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Step 2
Heat the oil and butter in the Ninja Foodi ZEROSTICK Wok
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Step 3
Coat the chicken in seasoned flour and dust off excess. Fry on both sides until golden brown and set aside
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Step 4
Add the pancetta and shallots to the Ninja Foodi ZEROSTICK Wok and cook for 3–4 minutes until the pancetta begins to brown
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Step 5
Add the carrots, mushrooms and garlic and cook for a couple of minutes
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Step 6
Return the chicken to the pan, add the wine, stock and bay leaf
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Step 7
Bring to the boil, add the tarragon, cover with a lid and pop in the oven for 40–50 minutes
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Step 8
Season and serve with mash
