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Chicken Stock
Recipes
FODMAP Coq Au Vin Blanc
Ingredients
- 3-4 Chicken thighs bone in
- 3-4 Chicken drumsticks
- 4 slices bacon – cut into lardons
- 200g button mushrooms – sliced
- 6 baby carrots – cut in ½
- 1 leek (green portions only) – sliced
- 250ml white wine
- 1 tsp Urban Forager FODMAP Chicken Stock Concentrate +
- 75ml water
- 2 sprigs rosemary
- 150ml heavy cream
- 1 tbsp garlic-infused oil
- 3 tbsp almond meal
- Salt and pepper to taste
What you need
- Chef knives
- Chopping board
- Weighing/measuring utensils
- Shallow casserole dish with lid
- Tongs
- Wooden spoon/spatula
Method
- Prepare vegetables & slice bacon. Season and flour the chicken.
- Fry bacon with 1 tbsp garlic-infused oil until crispy – approx. 4 mins and remove to a plate (leaving bacon fat in pan). Add vegetables and cook for 4-5 mins.
- Remove vegetables and sear chicken (adding more oil if necessary), skin side down for 2-3 minutes, flip and cook for a further 2 minutes.
- Remove chicken, add veg into base of pan and top with chicken pieces.
- Add Urban Forager FODMAP Chicken Stock Concentrate, wine & rosemary to casserole dish and bring to a simmer
- Cover and bake in oven for 20 mins at 180c. Remove lid and cook for a further 10 mins at 200c to crisp up the skin
- Remove chicken and add cream – simmer on stove for 5 minutes until cream is reduced and add your chicken back in *see tips*. Serve with mashed potatoes or some gluten free pasta.
Tips
- This can also be made on the stove top – you will need to cover the pot for the chicken to cook, so you will lose the crispy skin if you do this.
- You can substitute boneless chicken thighs for this recipe too or even used left over shredded chicken – just add the chicken in with the cream.
- I remove the chicken when adding the cream as we want to simmer to reduce and this may overcook the chicken.
- If your sauce is too runny, add 1 tsp cornflour to 1 tbsp water and stir into the sauce to thicken up. Got leftovers? Reheat at 150c (covered) in the oven.