1. Place the lardons into the air fryer at 190°C (375°F) for 10 minutes. If you do not have an air fryer, simply place the lardons into the roasting tray you will use for the chicken and place it into the oven while it preheats to 190°C (375°F).
2. Place a sauté pan on a medium heat.
3. Flick a splash of water into the pan once you think it’s hot enough; if the water dances across the surface of the pan in a tight droplet, it’s ready.
4. Add a drizzle of neutral cooking oil, swirl to coat, and add your chicken skin side down.
5. Cook on both sides until lightly golden brown.
6. Remove the chicken and set aside; don’t wash the sauté pan.
7. Add the diced carrots and celery to the sauté pan and cook until they begin to soften, about 3 minutes.
8. Add the halved mushrooms and shallots to the pan and cook for another 5 minutes until the mushrooms start to brown and soften.
9. Remove the crispy lardons from the oven or air fryer and add the lardons as well as the fat into the vegetables.
10. Stir in the minced garlic, Dijon mustard, and thyme. Cook for another minute until fragrant.
11. Pour in the white wine and cook off the alcohol on high for 3 minutes, then add the chicken stock, scraping up any browned bits from the bottom of the dish.
12. Bring to a simmer and add the crème fraîche. Season to taste, and add a splash of acid (either apple cider vinegar, white wine vinegar, or lemon juice) to balance the sauce.
13. Tip the sauce into a roasting dish suitably sized for the air fryer and place the chicken thighs skin side up on top.

Cooking time:

In the air fryer: Roast at 170°C (340°F) for 30 minutes.

In the oven: Roast on convection (fan) at 190°C (375°F) for 30 minutes or until the chicken is cooked through and tender.

1. While the casserole is baking, prepare the mashed potatoes according to your preferred method. We love this recipe.
2. Once the chicken is nearly cooked (5 minutes left), remove a thigh or two from the sauce.
3. Stir together the cornflour and water to make a loose paste, then add the mixture into the sauce, stirring to distribute the cornflour slurry through the sauce.
4. Return the chicken to the pan, skin side up, and cook for the remaining time.
5. Remove the chicken from the air fryer or oven, stir the sauce, season if needed.
6. Serve the Coq au Vin Blanc hot, garnished with chopped fresh parsley, alongside the mashed potatoes.