French White Wine Chicken

French White Wine Chicken | This is a simplified version of my Mom’s classic Coq Au Vin, a recipe that continues to be a real family favourite. It’s a perfect after school supper, made
using the best of @dunnesstores ingredients x

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Time: 45 mins
Serves: 4

1 tbsp olive oil
8 bone-in, skin-on chicken thighs
150g pancetta pieces
1 large onion, peeled and chopped
3 garlic cloves, peeled and chopped
Small handful of fresh thyme sprigs
250ml white wine
250ml cream
Sea salt and freshly ground black pepper
Large handful flat leaf parsley, roughly chopped

For the salad:
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, grated
200g mixed leaves, washed and dried

Heat the oil in a large heavy based casserole pan over a medium high heat. Season the chicken thighs and place in the pan, brown on all sides until they are golden in colour. Remove and set aside on a plate.
Reduce the heat slightly and add the pancetta and fry until just crisp. Add the garlic and onion, season with salt and pepper and fry until softened – about 5 minutes.
Return the chicken to the pan along with the thyme and pour in the white wine and the cream. Bring to the boil and simmer over a low heat for 30–40 minutes or until the chicken is cooked all the way through and the sauce has thickened.
For the salad, mix together the extra-virgin olive oil, vinegar, Dijon, honey, garlic and some seasoning until emulsified – you can do this in a jam jar and shake to combine to make it easy. Drizzle the dressing over the mixed leaves and toss to coat.
Scatter the parsley over the chicken and serve it at the table alongside the dressed salad.