Lisa Faulkner served up a tasty one pot Coq Au Blanc with chicken legs, thighs and white wine on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 tbsp sunflower oil, 1 tbsp butter, 4 bone in skin-on chicken legs, 75g plain flour, 140g diced pancetta, 2 shallots, diced, 75g Chantenay carrots or 2 carrots, peeled and sliced, 2 cloves of garlic, sliced, 100g small potatoes, halved, 250g chestnut mushrooms, halved, 250ml white wine, 200ml chicken stock, 1 bay leaf and 1 tbsp chopped parsley.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.