Ingredients
The following ingredients have 4 Servings
- 2 tbsp butter
- ½ tbsp olive oil
- 4 chicken legs
- 2 tbsp plain/all purpose flour (gluten free flour blend is fine)
- Pinch of salt and pepper
- 170 g bacon/pancetta (sliced into thin strips)
- 1 onion (peeled and finely chopped)
- 1 leek (chopped)
- 6 medium brown mushrooms (sliced)
- 2 garlic cloves (peeled and minced)
- 500 ml Riesling wine
- 240 ml chicken stock (use vegetable bouillon for gluten free)
- a Pinch of dried thyme
- 120 ml double/heavy cream
- handful chopped parsley
Instruction
- Melt the butter and oil together in a large frying pan/skillet. Coat the chicken in 1 tbsp. flour mixed with a pinch of salt and pepper. Add the chicken to the pan and brown all over (about 4-5 minutes per side), remove from the pan.
- Add the pancetta to the pan and cook for a few minutes until the pancetta just starts to look golden at the edges. Add the onions and cook for a further 2-3 minutes. Add the leeks and mushrooms and cook for 2-3 minutes, then add in the garlic. Sprinkle on the remaining 1 tbsp. of flour and stir through.
- Add the wine, stock and thyme, stir, then add the browned chicken. Bring to a boil, then then turn down the heat, cover and simmer gently, 35-45 minutes. Check the chicken is cooked by inserting a skewer into the thickest part of the chicken right to the bone. If the juices run clear, it's cooked. If not, put the lid back on a cook for a little longer.
- Whilst the coq au Reisling is bubbling (about 15 minutes before it's done), cook your pappardelle in boiling water for 8-10 minutes (or according to pack instructions). Drain the pasta in a colander, leaving a couple of tbsp. of water in the pan.
- Put the pasta pan back on the heat and add the kale. Place the lid on and allow the kale to wilt for 2-3 minutes, then drain.
- Place the pappardelle and kale in four wide-rimmed bowls.
- Add the cream to the coq au Riesling, stir and then serve with the pasta and kale. Top with the chopped parsley.
