Coq au Vin with Creamy Parsley Mash
- Prep time: 40 minutes
- Calories: 800
- 2 of Chicken Thighs (skin on)
- 1 of Red Onion
- 1 of Garlic Clove
- 1 Small Bunch of Flatleaf Parsley
- 1⁄4 Cup of Red Wine
- 1 of Carrot
- 180 g of Mushrooms
- 2 of Bay Leaves
- 3 of Dutch Cream Potatoes
- 1 1⁄2 Tbsp of Butter (pantry)
- 2 Tsp of Chicken Stock Concentrate
Brown Chicken:Pat dry chicken with paper towel. In a deep sided frypan, heat oil (enough to cover base) over medium-high heat. 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.
Prepare Ingredients:Cut mushrooms into quarters. Cut bacon into 1 cm strips. Peel and mince garlic. Peel and small dice 3⁄4 of the onion (you will have some leftover). Peel and dice carrot into 5 mm pieces.
Start Coq au Vin: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 1 cup water. Reduce heat, 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!
Slow Cook Option: Replace Step 3To 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, mushroom, chicken stock concentrate and 1 cup water. Turn the slow cooker on and cover, cooking on LOW for 8-10 hours.