Coq au Chardonnay


  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 4-5 strips of bacon/pancetta chopped
  • 4 garlic cloves thinly sliced
  • 8 chicken pieces on the bone thighs and legs
  • 250 g Shiitaki mushrooms whole or halved
  • 500 ml Chardonnay
  • 250 ml whipping cream
  • salt & pepper to taste
  • handful flat leaf chopped parsley


  • Cook bacon or pancetta in a tablespoon of olive oil, when cooked remove from pan and place on paper hand towel to absorb excess fat.
  • Salt and pepper the chicken pieces and brown them in same pan of bacon fat over medium to high heat. Remove from pan and set aside on a paper towel-lined plate.
  • Cook chopped onion, garlic and mushrooms over medium heat for 5-7 minutes.
  • Return chicken and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
  • Add cream and simmer for 10 minutes longer.
  • Sprinkle with chopped parsley before serving.
  • Serve with creamy mashed potatoes or rice and steamed cabbage.