Perfect for the next family gathering, this delicious recipe features brandy, red wine, mushrooms and double cream.
Sprinkle the chicken with the flour and toss well to coat thoroughly.
Heat a large casserole dish until hot, add 50g/2oz of the butter and when it’s foaming, add the chicken in batches, skin side down and cook until brown on each side. Remove from the pan, then add the onions and fry for 1-2 minutes.
Return the chicken to the pan then add the bacon and fry for 1 minute. Add the red wine, brandy, garlic, bay leaf and thyme and bring to the boil. Reduce the heat and simmer for 1 hour until tender and the chicken is cooked through.
While the chicken cooks, make the mash. Place the potatoes into a pan of cold, salted water and bring to the boil.
Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.
Pass the potatoes through a ricer, then beat in the last of the butter and the double cream to form a very smooth mash.
Season to taste with salt and black pepper.
When the chicken is tender, heat a frying pan until hot, add the remaining butter and when it’s foaming, add the silverskin onions and button mushrooms and cook until golden. Add them to the chicken and stir through then season to taste.
Serve the coq au vin with a dollop of mash.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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