The classic French dish of coq au vin becomes even more generous with this version’s cheesy dumplings to mop up the juices.
1⁄4 cup plain flour
Sea-salt flakes and freshly ground black pepper, to season
6 chicken Marylands
3 Tbsp extra virgin olive oil
2 cloves garlic, minced
6 rashes rindless bacon, cut into 2cm strips
500ml dry white wine
250ml chicken stock
150g cup mushrooms
2 fresh bay leaves
3 sprigs thyme
Ingredients for the dumplings:
11⁄2 cups self-raising flour
1⁄8 tsp sea-salt flakes
1 Tbsp finely chopped thyme leaves
30g parmesan, grated
50g butter, chilled, chopped
1 free-range egg, lightly beaten
Preheat oven to 180°C. Put flour in a large bowl and season. Add chicken pieces and toss well to coat.
Heat 1 Tbsp of the oil in a large ovenproof saucepan over a medium heat. Add eschalots, garlic and bacon. Cook, stirring occasionally, for 5 minutes or until eschalots, garlic and bacon are golden. Set aside on a plate.
In same pan, heat 1 Tbsp of the remaining oil. Add 1⁄2 of the chicken pieces and brown, turning occasionally for about 5 minutes or until well browned. Transfer to a plate and repeat with remaining oil and chicken.
Return browned chicken and bacon mixture to pan. Add wine, stock, mushrooms, bay leaves and thyme
and bring to the boil. Cover with lid, transfer to oven and cook for 1 hour.
Meanwhile, to make dumplings, combine flour, salt, thyme and parmesan in a bowl. Add butter and rub in until mixture resembles breadcrumbs. Make a well in the centre and add egg and milk, stirring until just combined and a soft dough forms. Make 10 balls of dough and put on top of chicken, about 2cm apart, and cook for a further 25 minutes or until golden and cooked through. Serve.
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