Coq Au Vin with Creamy Parsley Mash

Pat the chicken dry with paper towel and season gently. In a deep sided frypan over medium-high heat add enough oil to cover base. Add chicken (skin side down). Cook for 4 minutes, until browned. Flip chicken and cook for another 2 minutes. Remove chicken from frypan and set aside on a plate.

Cut mushrooms into quarters. Peel and small dice onion. Peel and dice carrot into 5 cm pieces. Peel and mince garlic.

To the same frypan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add carrot and mushroom, cook 4 minutes. Add red wine to deglaze pan. Return chicken to the pan, add bay leaves, chicken stock concentrate and 1¹⁄₂ cups water. Season. Reduce heat, simmer 20 minutes, until chicken is cooked and sauce has reduced a little.

Peel potatoes and cut into 1.5-2 cm pieces. Pick parsley leaves (discard stems) and roughly chop. Cover potatoes with water in a pot, add a pinch of salt 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.

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

To the same pan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add red wine to deglaze pan. Add to the slow cooker along with chicken, bay leaves, carrot, mushrooms, chicken stock concentrate and 1¹⁄₂ cup water. Transfer to slow cooker, turn on and cover, cooking on LOW for 8-10 hours.

Pat the chicken dry with paper towel and season gently. In a deep sided frypan over medium-high heat add enough oil to cover base. Add chicken (skin side down). Cook for 4 minutes, until browned. Flip chicken and cook for another 2 minutes. Remove chicken from frypan and set aside on a plate.

Cut mushrooms into quarters. Peel and small dice onion. Peel and dice carrot into 5 cm pieces. Peel and mince garlic.

To the same frypan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add carrot and mushroom, cook 4 minutes. Add red wine to deglaze pan. Return chicken to the pan, add bay leaves, chicken stock concentrate and 2 cups water. Season. Reduce heat, simmer 20 minutes, until chicken is cooked and sauce has reduced a little.

Peel potatoes and cut into 1.5-2 cm pieces. Pick parsley leaves (discard stems) and roughly chop. Cover potatoes with water in a pot, add a pinch of salt 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.

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

To the same pan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add red wine to deglaze pan. Add to the slow cooker along with chicken, bay leaves, carrot, mushrooms, chicken stock concentrate and 2 cup water. Transfer to slow cooker, turn on and cover, cooking on LOW for 8-10 hours.

Pat the chicken dry with paper towel and season gently. In a deep sided frypan over medium-high heat add enough oil to cover base. Add chicken (skin side down). Cook for 4 minutes, until browned. Flip chicken and cook for another 2 minutes. Remove chicken from frypan and set aside on a plate.

Cut mushrooms into quarters. Peel and small dice onion. Peel and dice carrot into 5 cm pieces. Peel and mince garlic.

To the same frypan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add carrot and mushrooms, cook 4 minutes. Add red wine to deglaze pan. Return chicken to pan, add bay leaves, stock concentrate and 1 cup water. Season. Reduce heat, simmer for 20 minutes, until chicken is cooked and sauce has reduced a little.

Peel potatoes and cut into 1.5-2 cm pieces. Pick parsley leaves (discard stems) and roughly chop. Cover potatoes with water in a pot, add a pinch of salt 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.

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

To the same pan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add red wine to deglaze pan. Add to the slow cooker along with chicken, bay leaves, carrot, mushrooms, chicken stock concentrate and 1 cup water. Transfer to slow cooker, turn on and cover, cooking on LOW for 8-10 hours.

Pat the chicken dry with paper towel and season gently. In a deep sided frypan over medium-high heat add enough oil to cover base. Add chicken (skin side down). Cook for 4 minutes, until browned. Flip chicken and cook for another 2 minutes. Remove chicken from frypan and set aside on a plate.

Cut mushrooms into quarters. Peel and small dice onion. Peel and dice carrot into 5 cm pieces. Peel and mince garlic.

To the same frypan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add carrot and mushrooms, cook 4 minutes. Add red wine to deglaze pan. Return chicken to pan, add bay leaves, stock concentrate and 1 cup water. Season. Reduce heat, simmer for 20 minutes, until chicken is cooked and sauce has reduced a little.

Peel potatoes and cut into 1.5-2 cm pieces. Pick parsley leaves (discard stems) and roughly chop. Cover potatoes with water in a pot, add a pinch of salt 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.

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

To the same pan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add red wine to deglaze pan. Add to the slow cooker along with chicken, bay leaves, carrot, mushrooms, chicken stock concentrate and 1 cup water. Transfer to slow cooker, turn on and cover, cooking on LOW for 8-10 hours.

Pat the chicken dry with paper towel and season gently. In a deep sided frypan over medium-high heat add enough oil to cover base. Add chicken (skin side down). Cook for 4 minutes, until browned. Flip chicken and cook for another 2 minutes. Remove chicken from frypan and set aside on a plate.

Cut mushrooms into quarters. Peel and small dice onion. Peel and dice carrot into 5 cm pieces. Peel and mince garlic.

To the same frypan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add carrot and mushrooms, cook 4 minutes. Add red wine to deglaze pan. Return chicken to pan, add bay leaves, stock concentrate and 1 cup water. Season. Reduce heat, simmer for 20 minutes, until chicken is cooked and sauce has reduced a little.

Peel potatoes and cut into 1.5-2 cm pieces. Pick parsley leaves (discard stems) and roughly chop. Cover potatoes with water in a pot, add a pinch of salt 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.

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

To the same pan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add red wine to deglaze pan. Add to the slow cooker along with chicken, bay leaves, carrot, mushrooms, chicken stock concentrate and 1 cup water. Transfer to slow cooker, turn on and cover, cooking on LOW for 8-10 hours.

Pat the chicken dry with paper towel and season gently. In a deep sided frypan over medium-high heat add enough oil to cover base. Add chicken (skin side down). Cook for 4 minutes, until browned. Flip chicken and cook for another 2 minutes. Remove chicken from frypan and set aside on a plate.

Cut mushrooms into quarters. Peel and small dice onion. Peel and dice carrot into 5 cm pieces. Peel and mince garlic.

To the same frypan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add carrot and mushrooms, cook 4 minutes. Add red wine to deglaze pan. Return chicken to pan, add bay leaves, stock concentrate and 1 cup water. Season. Reduce heat, simmer for 20 minutes, until chicken is cooked and sauce has reduced a little.

Peel potatoes and cut into 1.5-2 cm pieces. Pick parsley leaves (discard stems) and roughly chop. Cover potatoes with water in a pot, add a pinch of salt 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.

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

To the same pan, add onion, garlic and bacon. Sauté 2-3 minutes until fragrant and bacon is crispy. Add red wine to deglaze pan. Add to the slow cooker along with chicken, bay leaves, carrot, mushrooms, chicken stock concentrate and 1 cup water. Transfer to slow cooker, turn on and cover, cooking on LOW for 8-10 hours.