Vouvray Peu Morier ( Chenin Blanc )

INGREDIENTS

 1 medium-sized, free-range chicken

50g butter

24 button mushrooms, cleaned

24 pearl onions or very small, round shallots, blanched and peeled 1 bottle Anjou wine (e.g Rose d'Anjou or a Chenin Blanc)

200ml double cream

Sea salt and freshly ground black pepper Parsley to garnish, finely chopped

INSTRUCTIONS

1 Joint the chicken into even-sized pieces and season. Heat the butter in a sauté pan and brown the chicken on a medium heat. Add the mushrooms and onions and stir them through the fat.

2 Pour in enough wine to just cover the chicken (any extra is chef’s treat), cover the pan, and simmer gently for 35 mins.

3 Once the chicken is cooked, stir in the cream and season to taste. Plate up the chicken and vegetables, pour over some of the sauce and sprinkle over some parsley to serve.