Coq Au Vin Blanc

Ingredients:

6 bone-in chicken thighs
50g Westgold Salted Butter
3 Tbsp flour
8 shallots
2 cloves garlic, crushed
200g dry cured bacon, chopped
200g button mushrooms
1 cup white wine
1½ cups chicken stock
1 Tbsp fresh thyme
1 Tbsp fresh rosemary
Salt and pepper

Method

Heat a large frypan.
Pat the chicken dry and season.

Add the butter to the frypan and brown both sides of the chicken.

Remove the chicken from the pan and add the bacon, garlic, shallots and mushrooms and stir around until lightly browned.

Use a slotted spoon to remove them from the pan and add to the chicken.
Stir the flour into the pan juices, then add the wine, stock and herbs and stir to form the sauce.

Add the chicken, bacon, shallots and mushrooms back into the pan with the sauce.

Cover and simmer around 30 minutes until cooked through.

Serve with creamy, buttery potato mash.