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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
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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
Fibre 3.9 g
Saturated Fat 24.8 g
Carbohydrates 16.6 g

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