Coq Au Bacchus

Ingredients

  • 50g butter
  • splash of olive oil
  • 2 shallots, diced
  • 1 celery stick, thinly sliced
  • 1 stick of lemongrass, well bashed
  • 4 garlic cloves, chopped
  • One bunch of coriander, stems chopped and leaves reserved
  • Juice of one lime
  • 1 free range organic chicken, jointed into 8 pieces
  • 350 ml Bacchus
  • 250 ml Chicken stock
  • salt & pepper to taste
  • handful chopped coriander and zest of one lemon

Method

  • Melt the butter and oil together in a large pan.
  • Brown the chicken pieces all over and remove from the pan.
  • Add shallots and celery and fry until soft and translucent
  • Add the garlic and lemongrass and fry until fragrant
  • Add the browned chicken back to the pan.
  • Pour in the wine, lime juice and stock allow to come up to a boil. Cover and place in a 180c oven for 30 mins. Uncover, baste chicken pieces and return to the oven, uncovered, for another 15 mins.
  • Remove lemongrass. Add the chopped coriander and lemon zest and season to taste.
  • Serve with rice, egg noodles or crusty bread

Shop Bacchus

View our other recipes

Newsletter

Don’t miss out on our latest products and events.

Try Our Wines

Visit our Cellar Door Shop or shop online now!

Stay In Touch

Follow us on social media to stay in touch and keep up to date with all our latest news and events.

© Copyright Woodchester Valley 2021 Terms & Conditions Privacy Policy
Web design by Cotswold Web.
Mastercard Maestro Visa Solo

Welcome to Woodchester Valley
Are you over 18?