Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl.

Coq au vin blanc may sound familiar — this rich chicken stew is made with white wine instead of red wine like its more famous cousin, Coq au Vin. This classic French dish’s flavor is lighter ...