Recipe Coq au vin with gratin topping : Practical and Delicious

Recipe Coq au vin with gratin topping : 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 gratin topping. You are currently reading Recipe Coq au vin with gratin topping : Practical and Delicious. This recipe is the creation of the chef Cathie Lonnie. Recipe Coq au vin with gratin topping requires 20m, cook 1h 20m and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

This classic French chicken in wine dish is covered in a cheesy potato topping, so you don't need to worry about what to serve with it.

Ingredients:

14 Ingredients

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  2 tbsp extra virgin olive oil
  
  
  


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  800g chicken thigh fillets, cut into 5cm pieces
  
  
  


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  6 eschalots, peeled, halved
  
  
  


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  3 rashers middle bacon, rind removed, thinly sliced
  
  
  


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  2 garlic cloves, thinly sliced
  
  
  


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  400g button mushrooms, halved
  
  
  


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  1 tbsp fresh thyme leaves
  
  
  


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  2 tbsp plain flour
  
  
  


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  1/2 cup dry white wine
  
  
  


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  3/4 cup Massel chicken style liquid stock
  
  
  


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  2 tbsp chopped fresh flat-leaf parsley leaves
  
  
  


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  2 desiree potatoes, thinly sliced
  
  
  


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  1/4 cup thickened cream
  
  
  


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  1/4 cup finely grated parmesan
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan-forced. Heat half the oil in a 6-cup-capacity flameproof casserole dish over high heat. Add chicken. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining oil in dish over medium heat. Add eschalot, bacon and garlic. Cook, stirring, for 5 minutes or until bacon is crisp. Add mushroom and half the thyme. Cook, stirring, for 2 minutes. Add flour. Cook, stirring, for 1 minute.
  
  
  


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  Step 3
  
  
  
  
  Gradually add wine, then stock, stirring until sauce is smooth. Stir in parsley. Bring to the boil. Boil for 5 minutes. Return chicken to dish. Stir to combine. Season with salt and pepper. Remove from heat.
  
  
  


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  Step 4
  
  
  
  
  Place potato in a bowl. Add cream, parmesan and remaining thyme. Toss to coat. Arrange potato over chicken mixture. Drizzle over any remaining cream mixture. Bake, uncovered, for 1 hour or until potato is golden and tender. Serve.
  
  
  

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