Coq au vin blanc with polenta madeleines

Coq au vin blanc with polenta madeleines

4.4 28 ratings

Prep. 25min

Total 1 h 45min

4 portions

Ingredients

Coq au vin blanc

chicken Marylands jointed, trimmed and skin on
4
eschalots peeled
12
shortcut bacon rashers trimmed and cut into pieces (2 cm)
200 g
fresh thyme leaves only
2 sprigs
fresh rosemary leaves only
1 sprig
salt
1 tsp
freshly ground pepper to season
white wine
200 g
Chicken stock paste (see Tips)
½ tsp
water
100 g
fresh flat-leaf parsley leaves only
6 sprigs
garlic cloves
3
fresh Swiss brown mushrooms cut into quarters
200 g
salted butter
20 g

Polenta madeleines

salted butter plus extra for greasing
20 g
fresh sage leaves
12
Parmesan cheese cut into pieces (3 cm)
40 g
fine polenta (see Tips)
70 g
gluten free flour mix (see Tips)
2 tbsp
bicarbonate of soda
¼ tsp
salt
¼ tsp
ground black pepper
1 pinch
egg
1
buttermilk
120 g

Difficulty

easy

Nutrition per 1 portion

Sodium 2088 mg

Protein 74.1 g

Calories 4016.3 kJ / 956.3 kcal

Fat 65.1 g

Fiber 3.9 g

Saturated fat 24.8 g

Carbohydrates 16.6 g

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