Preparation and Cooking

• Melt the butter and oil together in a large shallow casserole or large frying pan/skillet.
• Coat the chicken in the flour mixed with the salt and pepper. Add the chicken to the pan and brown all over (about 4-5 minutes per side), remove from the pan and place on a plate.
• Add the pancetta to the pan and cook for a 2-3 minutes, until the pancetta just starts to look golden at the edges. Remove from the pan and place on a small plate.
• Add the onions to the bacon-y oil left in the pan and cook for 2-3 minutes, until just starting to soften.
• Add the leek and mushrooms and cook for 2-3 minutes, stirring often, until the leek starts to soften, then stir in the garlic. Sprinkle on the remaining 1 tablespoon of flour and stir through.
• Slowly pour in the wine, while stirring. Bring to the boil and let it simmer for 2 minutes.
• Add the stock and thyme, stir, then add the browned chicken back into the pan. Bring to a boil, then turn down the heat, cover and simmer gently for 15 minutes.
• After 15 minutes, remove the lid and simmer for a further 25-30 minutes to allow the sauce to reduce slightly. Check the chicken is cooked by inserting a skewer into the thickest part of the chicken right to the bone. If the juices run clear, it's cooked.
• Add the cream and cooked pancetta to the coq au vin blanc, stir, and heat through for a further couple of minutes. Test for seasoning, and add more salt and pepper to taste, then serve. Top with the chopped parsley.