Recipe: Coq au riesling

Ingredients
6-8 chicken good-sized breasts on the bone
2 heaped tbsp (25 g,1 oz) flour seasoned with 1 teasp salt and freshly ground black pepper
2 tbsp sunflower oil
1 large (8 oz/225 g) onion, finely chopped
350 g (12 oz) button mushrooms
275 ml (10 fl oz) Riesling d'Alsace
275 ml (10 fl oz) strong chicken stock
2 teasp herbes de Provence

Method
-Preheat the oven to 200C (Gas 6).
-Coat the chicken breasts thinly with the seasoned flour by shaking each one in a plastic bag, then patting off any excess flour. 
-Fry in oil over medium heat until a rich brown. 
-Remove from the pan, drain on paper towels and then put into a casserole.
-Add the onion to the same fat and cook gently until softened and golden - about 5 minutes. 
-Add the whole mushrooms (stalks trimmed off level with the caps) and cook with the onions for a further 3 or 4 minutes until they have become softened, then add the wine and bubble fiercely for 2 minutes to reduce its acidity and also to concentrate the flavour. 
-Add the stock and herbs and pour over the chicken, which should be half covered by the sauce.
-Cover and cook in the oven for 15 minutes until bubbly. Reduce the temperature to 160C (325F, Gas 3) and cook for a further 20 minutes or until just cooked through at the bone.
-Transfer the chicken to a serving dish and keep warm under foil. 
-Meanwhile, return the casserole to the oven and cook uncovered for a further 10-15 minutes to reduce the sauce. If the sauce is still too thin, bubble it on top of the stove until syrupy. 
-Pour the sauce over the chicken and serve. If you prefer to serve it in the casserole, return the chicken breasts to the casserole and spoon the sauce over them.