Coq au vin with mash

4 servings Prep: 15 mins, Cooking: 1 hr 55 mins By Food24
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Ingredients (25)

1 Tbs butter
1 Tbs oil
8 chicken — thighs and legs
12 onion — baby, peeled
125 g bacon — streaky, diced
250 g portabellini mushrooms — sliced
1 celery stalks — chopped
2 carrots — peeled and sliced
3 Tbs flour — cake
300 ml red wine
125 ml stock — chicken
25 ml sherry — sweet
1 Tbs tomato paste
1 tsp sugar
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
salt and freshly ground black pepper — to taste
fresh parsley — chopped
Roasted butternut mash:
1 kg butternut — cubed
1 rosemary — chopped
2 garlic — cloves
salt and freshly ground back pepper — and olive oil
1 Tbs butter
nutmeg — freshly grated
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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.

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