Coq au Vin with Creamy Parsley Mash
  • Prep time: 40 minutes
  • Calories: 800
Coq au vin is a French dish of chicken braised with wine, bacon lardons, mushrooms and sometimes garlic. Perhaps the French name makes people think the dish is going to take all day? It won't. We've made this classic into something achievable for a delicious weeknight dinner - it is sure to get the tick of approval! This recipe has a slow cook option.
  • 3 of Chicken Thighs (skin on)
  • 1 150g Pack of Middle Speck Bacon
  • 1 of Red Onion
  • 1 of Garlic Clove
  • 1 Small Bunch of Flatleaf Parsley
  • 14 Cup of Red Wine
  • 1 of Carrot
  • 180 g of Mushrooms
  • 2 of Bay Leaves
  • 450 g of Cashmere Gold
  • 1 12 Tbsp of Butter (pantry)
  • 2 Tsp of Chicken Stock Concentrate

Brown Chicken:

Pat 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.

Prepare Ingredients:

Cut mushrooms into quarters. Cut bacon into 1 cm strips. Peel and mince garlic. Peel and small dice 34 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 mushrooms, cook 4 minutes. Add red wine to deglaze pan. Return chicken to pan, add bay leaves, chicken stock concentrate and 1 cup water. Season. 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, 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.

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 3

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.