Coq Au Champagne Matthew Wryle
  1. Prepare the chicken and lardons

  2. Colour the chicken in a pan, followed by the lardons, then the onion and garlic

  3. Once the onions are coloured, add the plain flour and cook for a couple of minutes

  4. Slowly add the champagne and stock to make a sauce and check seasoning

  5. Add back all the coloured chicken, onions, bouquet garni, and mushrooms

  6. Cook at 150°C for approximately 30 minutes

  7. Finish with double cream and chopped parsley and serve

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyHard ⏰ 2h

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