Penarth Nub News has teamed up with a local chef to provide recipes for you try out during lockdown.

Tom Hann, who usually cooks for the Pilot, has been creating these dishes while the restaurant is closed temporarily.

Today he brings you a Coq au Riesling.

He said: ''This dish is a rich unctuous chicken pot roast that I have adapted, from the original French recipe, coq au van, although this calls for a semi-sweet dry white wine rather than red so is appropriately named coq au Riesling.

''I have added a few flavour boosters to the recipe as well as carrots to make it a bit more of a meal and to deepen richness.''

Ingredients:

• 3 bay leaves, fresh or dried

• Few sprigs fresh thyme

• Few sprigs fresh parsley

• 1 whole chicken broken into 8 pieces, or 6 legs bone-in

• 750ml bottle Riesling

• 1 white onion

• 6 carrots

• 1 tbsp olive oil

• 100g unsmoked bacon lardons

• 20g butter

• 300g button mushrooms

• 3 garlic cloves

• 1 tsp tomato puree

• 1 tsp Worcestershire

• 1 cup chicken stock

• 2 egg yolk

• 200ml single cream

• Salt and black pepper to taste

• Handful fresh parsley, roughly chopped, to serve

Method:

1. Tie the bay leaves, thyme and parsley into a small bundle or bouquet garnish and put in a large bowl. Add the chicken and season with large pinch salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 and up to 24 hours.

1. In a large casserole dish over low heat cook the lardons until the fat starts to render then add the onion. Cook until the onion has softened and browned slightly. Then turn the heat up to medium and add the mushrooms and cook until golden brown. Add the butter and garlic cook till melted and garlic is aromatic. Transfer the bacon, onions and mushrooms to a plate and set aside.

1. Remove the chicken from the marinade and pat dry with kitchen paper. Then in the casserole dish on a medium to high heat brown the chicken skin side down until a deep golden brown, do this in batches if you have to be careful not to overcrowd the dish.

1. Pour over the marinade then add the stock, tomato puree and Worcestershire sauce mix and then add the carrots, mushroom, bacon and onion. Carefully nestle in the remaining chicken and return the lid.

1. Reduce to a low simmer and cook for 45 minutes, until the chicken is tender and falling off the bone.

1. Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and slowly pour this into the casserole whisking as you do. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve garnished with the parsley.

1. I also highly recommend serving with tender stem broccoli and roast potatoes from last Sundays recipes 5 sides for Easter roast minus the dill, or buttery mash.