Coq Au Gewurztraminer

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 50 g butter
• 100 g pancetta, diced
• 2 cloves garlic, chopped
• 2 medium onions, chopped
• 200 g button mushrooms, quartered
• 2 carrots, diced
• 3 tablespoons parsley, chopped
• 4 chicken thighs
• 300 ml double cream or 300 ml thickened cream
• 500 ml gewurztraminer wine or 500 ml riesling wine
• salt and pepper, to taste

Recipe

• 1 melt butter and oil together in a heavy saucepan or pot.
• 2 brown the pancetta a little, then add carrots, onions and garlic.
• 3 leave to cook over moderate heat until onions have softened but not colored.
• 4 scoop out onions, pancetta and carrots with slotted spoon, set aside.
• 5 brown thighs in the pan.
• 6 put the onions, pancetta and carrots back into pan.
• 7 turn up the heat and pour in the wine.
• 8 quickly bring the mixture to boil, then turn down heat to a simmer.
• 9 let everything cook at a gentle simmer for 25mins, turning chicken from time to time.
• 10 lift chicken out of the pan, and place into a bowl/plate.
• 11 cover to keep warm.
• 12 pour the cream into pan.
• 13 season with salt and pepper.
• 14 stir in the fresh parsley.
• 15 add the mushrooms.
• 16 let sauce thicken while the mushrooms cook.
• 17 (you want the sauce to reduce substantially so that the liquid is a nice, thick, delicious gravy.) when ready, put the chicken back into the pan and heat through again before serving.