Consuming Passions - Worldwide Events Managers

Chicken Chardonnay

Serves: 4

Notes

A variation on the Coq au Vin theme, best made using a good Australian Chardonnay. And of course a Chardonnay is the perfect wine companion

Ingredients

• 4 chicken Maryland pieces (thigh and leg)
• 1 glass (250ml) Chardonnay
• 500ml chicken or veal stock
• 2 Tbsp brandy (optional)
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• 5 cloves garlic, peeled
• 1 tsp smooth Dijon style mustard
• Sprig or two fresh tarragon or thyme

Method

Into a large heavy based pan and over medium heat put garlic cloves along with oil and butter, taking care not to burn the garlic. Add chicken pieces and allow to brown on both sides. Reduce heat and flame pieces with brandy, warming it first. The brandy is optional but makes a difference to the final result and a word of warning: flaming should not be carried out in kitchens with low ceilings or by cooks with John Howard eyebrows! Once the flame has died down, remove chicken pieces to a warm place. To the pan and garlic cloves, add Chardonnay, stock, a sprig or two of tarragon or thyme, and a teaspoon of Dijon style mustard. Stir well and allow to reduce by half (app. 5 to 10 minutes). The liquor should have a syrupy consistency. Put chicken back in the pan, spoon over the liquor, cover with tight fitting lid and simmer very, very slowly for 40 minutes. When chicken is cooked, serve the pieces on creamy mashed potatoes or noodles and top with the sauce, which may be reduced for a few seconds over high heat if a thicker consistency is required or thickened with cornflour.