Coq au vin blanc with polenta madeleines

Coq au vin blanc

• 4 chicken Marylands, jointed, trimmed and skin on
• 12 eschalots, peeled
• 200 g shortcut bacon rashers, trimmed and cut into pieces (2 cm)
• 2 sprigs fresh thyme, leaves only
• 1 sprig fresh rosemary, leaves only
• 1 tsp salt
• freshly ground pepper, to season
• 200 g white wine
• ½ tsp Chicken stock paste (see Tips)
• 100 g water
• 6 sprigs fresh flat-leaf parsley, leaves only
• 3 garlic cloves
• 200 g fresh Swiss brown mushrooms, cut into quarters
• 20 g salted butter

Polenta madeleines

• 20 g salted butter, plus extra for greasing
• 12 fresh sage leaves
• 40 g Parmesan cheese, cut into pieces (3 cm)
• 70 g fine polenta (see Tips)
• 2 tbsp gluten free flour mix (see Tips)
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• 1 pinch ground black pepper
• 1 egg
• 120 g buttermilk