Coq au vin blanc with polenta madeleines
TM5 TM6

Coq au vin blanc with polenta madeleines

5.0 (1 rating)

Ingredients

Coq au vin blanc

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

Polenta madeleines

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

Nutrition
per 1 portion
Calories
4016 kJ / 956 kcal
Protein
74.09 g
Carbohydrates
17.52 g
Fat
65.05 g
Cholesterol
334.3 mg
Fibre
3.85 g

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