Recipe Coq au vin with olive oil mash : Practical and Delicious

Recipe Coq au vin with olive oil mash : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coq au vin with olive oil mash. You are currently reading Recipe Coq au vin with olive oil mash : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Coq au vin with olive oil mash requires 20m, cook 1h 15m and serve 4. Caution: allergy Contains gluten, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Try using an Aussie pinot noir in this classic French chicken dish. The wine-enriched sauce is the perfect match for olive oil mash.

Ingredients:

17 Ingredients

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  2 tbsp plain flour
  
  
  


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  8 (about 1.5kg) chicken drumsticks
  
  
  


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  2 tbsp olive oil
  
  
  


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  4 KR Castlemaine rindless middle bacon rashers, cut into 4cm pieces
  
  
  


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  8 eschalots (French shallots), peeled
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  375ml (1 1/2 cups) red wine (such as pinot noir)
  
  
  


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  375ml (1 1/2 cups) Massel chicken style liquid stock
  
  
  


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  6 sprigs fresh thyme
  
  
  


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  3 dried bay leaves
  
  
  


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  400g button mushrooms
  
  
  


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  2 tbsp tomato paste
  
  
  


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  2 tbsp brandy
  
  
  


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  Fresh thyme, extra, to serve
  
  
  


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  Salt, to season
  
  
  



• Olive oil mash



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  1.5kg sebago (brushed) potatoes, peeled, coarsely chopped
  
  
  


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  125ml (1/2 cup) extra virgin olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place the flour in a plastic bag. Season with salt and pepper. Add the chicken and shake until lightly coated.
  
  
  


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  Step 2
  
  
  
  
  Heat half the oil in a stockpot over medium-high heat. Add half the chicken and cook, turning, for 5 minutes or until brown. Transfer to a plate. Repeat with the remaining oil and chicken.
  
  
  


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  Step 3
  
  
  
  
  Add the bacon, eschalots and garlic to the pan and cook, stirring, for 5 minutes or until eschalots are golden. Add the wine, stock, thyme and bay leaves and bring to the boil. Add the chicken and reduce heat to low. Simmer, covered, for 40 minutes or until tender.
  
  
  


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  Step 4
  
  
  
  
  Transfer chicken to a plate and cover with foil to keep warm. Add mushrooms and tomato paste to the wine mixture. Increase heat to medium-high and simmer, uncovered, for 20 minutes or until sauce thickens. Season with salt and pepper. Return chicken to the pan with the brandy and stir to combine.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, to make the mash, cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan and use a potato masher or fork to mash until smooth. Add oil and combine. Season with salt and pepper.
  
  
  


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  Step 6
  
  
  
  
  Place coq au vin in a serving dish and top with extra thyme. Serve with mash.
  
  
  

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