Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 11.67 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 100grams butter, melted
- 1/3 cup plain flour
- 1grams chicken marylands (4 x 250g)
- 1 baby fennel bulb (thickly sliced lengthways, fronds reserved)
- 1 brown onion, cut into eight wedges
- 3 sprigs rosemary
- 3 cloves garlic, thinly sliced
- 1/3 cup dry white wine
- 1 cup chicken stock
- 1/3 cup thickened cream
- 1 lemon, cut into wedges (to serve)
- mashed potato (to serve)
Description
After a next-level chicken recipe? Try this roasted coq au vin blanc for flavours of succulent chicken, fragrant fennel and a dry white wine sauce.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Pour half the butter in a large, round ovenproof dish.
Step 2 of 3
Place flour in a large shallow bowl and season. Add chicken, one at a time, to flour and turn to coat. Shake off excess flour and place chicken, skin-side down, in dish. Arrange fennel, onion and rosemary around chicken. Drizzle with remaining butter and bake for 15 minutes or until chicken skin is light golden.
Step 3 of 3
Turn chicken skin-side up. Add garlic, wine, stock and cream around chicken. Reduce oven to 200°C/180°C fan-forced, then bake for 30 minutes or until chicken is cooked through. Season and top chicken with reserved fennel fronds, then serve with lemon wedges and mashed potato.
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