Coq au riesling

serves 5

50g butter

100g pancetta, diced

2 cloves garlic, chopped

200g button mushrooms, quartered

300ml double cream

1 tbsp olive oil

2 medium onions, chopped

4 joints chicken on the bone

500ml medium-dry white wine

3 tbsp chopped parsley

Method

Melt the butter in a heavy-based casserole and pour in the oil. Put in the pancetta and let it colour a little, then add the onions and garlic. Leave to cook over a moderate heat until the onions have softened but not coloured. Scoop the pancetta and onions out with a draining spoon, leaving behind the cooking juices, then add the chicken pieces. Let them brown lightly on all sides.

Add the mushrooms and continue cooking for a few minutes, then return the bacon and onions to the pan. Turn up the heat, pour in the wine, bring quickly to the boil and then turn it down to a simmer. Let everything cook at a gentle bubble for 25 minutes, turning the chicken from time to time.

Lift the chicken out of the pan and pour in the cream. Season with salt and pepper and stir in the chopped parsley. Continue cooking at an enthusiastic bubble until the cream starts to thicken slightly.

Return the chicken to the pan. Serve when the chicken is thoroughly hot and the sauce has the thickness of double cream

© Nigel Slater's Real Food