Coq Au Vin Blanc ​with baby potatoes

Coq Au Vin Blanc

SERVES 4 | TO PREP 10 minutes | TO COOK 40 minutes

Coq Au Vin Blanc with baby potatoes Photo: Jess’ Underground Kitchen

Ingredients 
50g butter
2 tablespoons olive oil
8 chicken pieces on the bone (I use 4 drumsticks and 4 thighs)
150g bacon, roughly diced
2 leeks, finely sliced
1 onion, diced
4 cloves garlic, finely chopped
2 carrots, sliced
8 baby potatoes
2 cups dry white wine (preferably Riesling)
½ cup crème fraîche
juice of ½ lemon
salt and freshly ground black pepper
handful fresh parsley leaves, roughly chopped

Method 
Preheat your oven to 180°C. 
Heat the butter and olive oil in a heavy-based, ovenproof saucepan over a medium-high heat until foaming. Brown the chicken pieces, in two batches if necessary, on both sides. Transfer to a plate and set aside.
Brown the diced bacon in the same pan. Add the leeks, onion and garlic and cook, stirring occasionally, until translucent. Add the chicken back to the pan, along with the carrots, potatoes and wine. Reduce the wine for 3-4 minutes.

 Cover the pan and bake in the oven for 30 minutes until the chicken is cooked through.
Remove from the oven and gently stir through the crème fraîche and lemon juice, and season with salt and pepper. Sprinkle with parsley. 

PALEO Omit the butter and crème fraîche to make this dish Paleo-friendly; just add a splash of coconut cream at the end for creaminess.