Coq au Pouilly-Fumé (ours Chicken with wine) is a lighter, fresher version of Coq au vin, native to Northern France.
Coq au vin is French dish of chicken braised with wine, bacon, mushrooms and optionally garlic.
A red Burgundy wine is typically used.
But many regions of France make variants using local wines.
We use Le Pouilly Fume is a dry white wine made from Sauvignon blanc grapes and is one of the most popular wines in the Loire Valley.
This is one of the most delicious dishes we have tried.
Try it and you will enjoy it!
Coq au Pouilly-Fumé
- 3 bay leaves fresh or dried
- 1 tbsp thyme
- 1 tbsp fresh parsley
- 1 chicken jointed into 6 pieces, or 6 chicken pieces, bone in
- 750 ml bottle Pouilly-Fumé or other Sauvignon Blanc
- 1 tbsp olive oil
- 100 g unsmoked bacon lardons
- 1 onion finely chopped
- 15 g butter
- 200 g button mushrooms
- 3 garlic cloves
- 1 egg yolk
- 150 ml single cream
- salt and freshly ground black pepper
- handful fresh parsley roughly chopped, to serve
- egg noodles cooked and buttered, to serve
- Put the bay leaves, thyme and parsley in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours.
- Heat the oil in a large pan over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly.
- Add the butter and, when it has melted, add the mushrooms and cook until golden brown.
- Transfer the bacon, onions and mushrooms to a plate and set aside.
- Remove the chicken from the marinade and pat dry with kitchen paper. Place in the pan skin side-down and cook for 15 minutes on each side, or until well browned.
- Add the garlic and cook for 1–2 minutes.
- Return the bacon, onion and mushrooms to the pan. Pour over 2/3 of the marinade (discard the rest) and bring to the boil.
- Turn down to a simmer. Add more salt and pepper. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone.
- Carefully remove the chicken from the pan and set aside. Remove the garlic and bay leaves from the pan.
- Whisk the egg yolk with 100ml of cream and pour this into the pan. Stir well. Add remaining cream.
- Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan.
- Serve, garnished with the parsley, with buttered noodles.