COQ AU VIN WITH CRèME FRAîCHE MASH
Ingredients
- 1.5kg/3¼lb chicken
- jointed
- 150g/5oz diced bacon or lardons
- 10 French shallots
- peeled
- a few thyme sprigs
- 1 rosemary sprig
- 1 tsp dried chilli flakes
- 3 tbsp olive oil
- 250ml/9fl oz white wine
- small knob of butter
- 350g/13oz mixed mushrooms (such as oyster and chestnut)
- sliced
- 3 garlic cloves
- crushed
- small handful chopped fresh flatleaf parsley
- 800g/1¾Ib potatoes
- peeled and chopped
- 150ml/5fl oz milk
- 25g/1oz butter
- 110g/4¼oz crème fraîche (or 110ml/4¼fl oz single cream)
- sea salt
- to taste
Directions
- For the coq au vin
- preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon
- shallots
- thyme
- rosemary and chilli flakes. Season
- to taste
- with sea salt and freshly ground black pepper.
- Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes.
- When the chicken has been roasted
- add the wine to the tin and cook for another 20-25 minutes. Remove from the oven.
- Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming
- add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley.
- Meanwhile
- for the crème fraîche mash
- boil the potatoes in a pan of salted water until tender. Remove from the heat
- drain well and return to the hot pan.
- Mash the potatoes until smooth.
- Heat the milk and butter in a small pan over a medium heat
- until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes
- then fold in the crème fraîche or cream. Season
- to taste
- with sea salt.
- To serve
- pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top.
