Coq Au Vin Mousseux

Coq Au Vin Mousseux

Method
Serves 6

Add the bacon to a cold casserole pot. Bring to medium heat, and cook until browned. Drain and set aside.

Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down rest; then ip and sear on the second side. Remove from the pan.

Add the parsnips and onions to the casserole pot. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine, and scrape up all the browned bits from the bo om of the pan. Add the bay leaf and thyme, and bring to a boil.

Return just the chicken thighs and legs to the casserole, reserving the breast pieces. Cover and reduce heat to a low simmer. Cook for 1 hour.

Add the breast pieces and bacon. Cover and cook for an additional 40 minutes. Remove the chicken pieces to a warm pla er and discard the bay leaf and thyme stems.

Bring to a boil for 2 or 3 minutes, to reduce the sauce. Turn o the heat and swirl in the crème fraiche and half the dill. Taste and season with salt and pepper.

To Serve

Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill. You can pop the casserole pot straight on the table, ready for guests to serve themselves!


CHEF’S TIP: You’ll need the Le Creuset Signature Cast Iron Round Casserole 26cm for this. ‘Mousseux’ (sparkling wine) is the star of this classic chicken dish – it creates deep and richly rewarding flavours in both the chicken and the sauce.

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