Ingredients
- 1 Kg 1 livornese cockerel already divided into pieces
- 400 g dry white wine
- 300 g chicken broth
- 150 g borettane onions
- 100 g fresh cream
- 80 g bacon stretched into strips
- 12 medium champignon mushrooms
- 1 yolk
- 1 celery stalk
- shallot
- carrot
- lemon
- potato starch
- parsley
- laurel
- garlic
- extra virgin olive oil
- thyme
- salt
- pepper
To prepare the coq au vin blanc, brown, in a saucepan that can go into the oven, the bacon with 1 tablespoon of oil, then remove the bacon (keep it aside), add the carrot slices, 1 clove of garlic, the celery stalk and the chopped shallots. Keep the flame not too high so that the mince does not take on color.
Add salt and pepper the pieces of chanterelle and brown them on a high flame in another saucepan with 2-3 tablespoons of oil and 1 bay leaf for 4-6 minutes.
transfer the cockerel in the saucepan with the aromatic mince, add 2 sprigs of thyme, the bacon kept aside and the onions; turn up the heat again, pour in the wine, let it evaporate, then add also the chicken broth; boil, cover and bake at 180 ° C for 1 hour.
United the whole champignons and bake again for 10-15 minutes.
Jumbled up the yolk with the cream, a pinch of salt, the juice of 1/2 lemon, 1 tablespoon of chopped parsley and 1/2 teaspoon of potato starch.
Remove from the oven, let stand covered for 10 minutes, then transfer the pieces of chanterelle to a plate and add the cream mixed with the yolk, lemon and parsley.
Put the cockerel in a saucepan, bring back to low heat and stir gently for a few minutes.
serve the coq au vin blanc decorating with parsley leaves and accompanying as desired with mashed potatoes or boiled rice.