Recipe Slow-roasted coq au vin with sour cream mash : Practical and Delicious

Recipe Slow-roasted coq au vin with sour cream 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 Slow-roasted coq au vin with sour cream mash. You are currently reading Recipe Slow-roasted coq au vin with sour cream mash : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Slow-roasted coq au vin with sour cream mash requires 15m, cook 2h 20m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Sour cream potato mash is the perfect side for this delicious, slow-roasted chicken and mushroom dish.

Ingredients:

15 Ingredients

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  2 tsp olive oil
  
  
  


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  4 Coles Australian RSPCA Approved Chicken Marylands (or 1.4kg chicken pieces on the bone)
  
  
  


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  12 shallots, peeled
  
  
  


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  200g button or cup mushrooms
  
  
  


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  4 bacon rashers, coarsely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 tbsp plain flour
  
  
  


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  1 1/2 cups (375ml) dry red wine
  
  
  


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  1 cup (250ml) chicken stock
  
  
  


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  6 thyme sprigs
  
  
  


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  2 dried bay leaves
  
  
  



• Sour cream mash



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  4 large potatoes, peeled, coarsely chopped
  
  
  


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  20g butter
  
  
  


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  1/2 cup (120g) sour cream
  
  
  


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  1/4 cup (60ml) milk
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150C. Heat the oil in a large frying pan over high heat. Add chicken and cook, turning occasionally, for 5 mins or until golden brown. Transfer to a roasting pan
  
  
  


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  Step 2
  
  
  
  
  Add shallots to the frying pan and cook, stirring, for 5 mins or until light golden. Add to the chicken.
  
  
  


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  Step 3
  
  
  
  
  Add mushrooms and bacon to frying pan. Cook, stirring, for 5 mins. Add garlic and cook for 1 min or until aromatic. Add the flour and stir for 1 min or until well combined. Add wine and stock and bring to a simmer. Pour over chicken mixture. Add the thyme and bay leaves.
  
  
  


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  Step 4
  
  
  
  
  Roast, basting chicken occasionally, for 2 hours or until chicken almost falls off the bone and sauce thickens slightly.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, to make sour cream mash, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain well. Return to pan with butter. Use a potato masher or fork to mash until smooth. Stir in sour cream and milk. Season. Serve with chicken.
  
  
  

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