This is a really simple version of a classic and is makes the most of the ingredients. Poaching the chicken with the vegetables makes the most of the flavours and there’s no messy clean up!
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Recipes listed in Main Courses:
I had this versatile sauce over pasta for lunch in a small restaurant in Milan many years ago and just had to recreate it at home. It's one of those sauces that seem to compliment most foods. It's great over steamed fish and equally tasty over roasted garlic and courgettes.
Coq au vin blanc was a regular winter dish in my house when we were growing up. I have memories of It steaming up the kitchen windows while we did our homework on the kitchen table. It's a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always has more flavour.
Easy to prepare, it sits well in the fridge or freezer if you get to make one or two in advance.
This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli.