Coq au vin with mash

Recipe from: 6 June 2014
recipes chicken coq au vin

Ingredients 26
Servings 4
Time 00:15

Ingredients

  • 1
    Tbs
    butter
  • 1
    Tbs
    cooking oil
  • 8
    chicken thighs and legs
  • 12
    baby onions - peeled
  • 125
    g
    streaky bacon or smoked pork rashers - diced
  • 250
    g
    portobellini or button mushrooms - sliced
  • 1
    celery stick - chopped
  • 2
    carrots - peeled and sliced
  • 3
    Tbs
    cake flour
  • 300
    ml
    full bodied red wine
  • 125
    ml
    quality strong chicken stock
  • 25
    ml
    old brown sherry
  • 1
    Tbs
    tomato paste
  • 1
    tsp
    sugar
  • 1
    tsp
    dried thyme
  • 1
    tsp
    dried rosemary
  • 2
    bay leaves
  • Salt and pepper to taste
  • Freshly chopped parsley
  • Roasted butternut mash:
  • 1
    kg
    cubed butternut
  • 1
    sprig of rosemary leaves - chopped
  • 2
    cloves garlic
  • Salt , pepper and a drizzle of olive oil
  • 1
    Tbs
    butter
  • Freshly grated nutmeg to taste
 

Method

01:55
 
Preheat oven to 180ºC.

In a large heavy based pot, heat the butter and oil and brown the chicken pieces well. Remove and set aside.
Add the baby onions and saute until golden brown. Remove.

Add the bacon and saute until crispy and the fat has rendered.  Remove.

Add the mushrooms and sauté until softened, browned and fragrant. Add the carrot and celery and saute for 2 minutes. Add onions and bacon back to the pot, add the flour and heat through for a few seconds. Now add the remaining ingredients (except for the parsley) to the pot and bring to the boil.

Lastly, add the browned chicken back into the sauce.

Pop into the oven, covered for 1 hour.

Serve chicken with lots of sauce on a bed of butternut mash, sprinkle with chopped parsley and drizzle with parmesan infused oil.

For the mash:

Place the butternut, rosemary, garlic, seasoning and oil into a baking tray (give it a good toss) and roast at 180° for +- 40 minutes or until tender and slightly charred.

Squeeze the flesh out of the roasted garlic cloves (discard the skins) and add to a food processor together with butternut and butter and pulse until smooth, add warm cream and continue blending until you’ve reached desired consistency.

Season to taste with salt , pepper and nutmeg.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.
 

Read more on: red wine  |  stew  |  chicken  |  recipes
 

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