Coq au vin with mash
|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||dried thyme|
|1 tsp||dried rosemary|
|salt and freshly ground black pepper — to taste|
|fresh parsley — chopped|
|1 kg||butternut — cubed|
|1||rosemary — chopped|
|2||garlic — cloves|
|salt and freshly ground back pepper — and olive oil|
|nutmeg — freshly grated|
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.