Coq au vin with Creamy Parsley Mash

Brown Chicken:

Pat dry chicken with paper towel. In a deep sided pan, heat oil (enough to cover base) over medium-high heat. Add chicken (skin side down). Set timer for 4 minutes, until browned. Flip chicken and cook for another 2 minutes. Using a slotted spoon, remove from pan and set aside on a plate.

Prepare Ingredients:

Meanwhile, wash the fresh produce. Cut mushrooms into quarters. Cut bacon into 1 cm strips. Peel and mince garlic. Peel and small dice ¾ of the onion (you will have some leftover). Peel and dice carrot into 5 mm pieces.

Start Coq au vin:

To the same pan, add onion, garlic and bacon. Sautè for 2-3 minutes, until fragrant and bacon has crisped up. Add carrot, mushroom and cook a further 4 minutes. Add in red wine to deglaze pan, stirring to loosen any bits stuck to the bottom of the pan. Return chicken to the pan, along with bay leaves and chicken stock concentrate and 1 cup water. Reduce heat to simmer for 20 minutes, until chicken is cooked and sauce has reduced a little.

Make Mashed Potato:

Peel potatoes and cut into 1.5-2 cm pieces. Pick parsley leaves (discarding stems) and roughly chop. Cover potatoes with water in a pot and bring to the boil. Cook potatoes until tender, about 8-10 minutes. Drain and add butter and parsley. Mash potatoes to desired consistency. Season with salt and pepper.

You Plate It:

Divide mashed potato between plates. Remove bay leaves from coq au vin and spoon on top of creamy mash. Enjoy!