Coq Au Vin Blanc –

Ingredients

• 1 tbsp oil
• 1 tbsp butter
• 4 chicken legs
• 4 tbsp plain flour
• 140g diced pancetta
• 4 banana shallots, halved at the root
• Handful small chantenay carrots
• 250g chestnut mushrooms, halved
• 2 cloves garlic, sliced
• 250ml white wine
• 200ml chicken stock
• 1 bay leaf
• 1 tbsp tarragon, chopped
• To serve mashed potato
• 4.9oz diced pancetta
• 8.75oz chestnut mushrooms, halved
• 8.75fl. oz white wine
• 7fl. oz chicken stock
• Step 1 Preheat the oven to 180°C/160°C fan/Gas Mark 4
• Step 2 Heat the oil and butter in the Ninja Foodi ZEROSTICK Wok
• Step 3 Coat the chicken in seasoned flour and dust off excess. Fry on both sides until golden brown and set aside
• Step 4 Add the pancetta and shallots to the Ninja Foodi ZEROSTICK Wok and cook for 3–4 minutes until the pancetta begins to brown
• Step 5 Add the carrots, mushrooms and garlic and cook for a couple of minutes
• Step 6 Return the chicken to the pan, add the wine, stock and bay leaf
• Step 7 Bring to the boil, add the tarragon, cover with a lid and pop in the oven for 40–50 minutes
• Step 8 Season and serve with mash