Bill Granger was a guest chef on Saturday Kitchen a few weeks ago. He made his version of Coq Au Vin with white wine instead of red wine. I was really curious and the recipe seems easy enough. So, I made it for dinner.
- 1.5kg chicken, jointed
- 150g diced bacon or lardons
- 10 shallots, peeled
- a few thyme sprigs
- 1 rosemary sprig
- 1 tsp dried chilli flakes
- 3 tbsp olive oil
- 250ml white wine
- a small knob of butter
- 350g mixed mushrooms, sliced
- 3 galic cloves, crushed
- a small handful of chopped fresh flatleaf parsley
- Preheat oven to 220C.
- Arrange chicken pieces in a large deep tray and scatter with bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper.
- Drizzle contents of roasting tray with 2 tbsp olive oil (I omited this) and roast in oven for 20 mins.
- When chicken has been roasted, add wine to tray and cook for another 20-25mins. Remove from oven.
- Heat butter and remaining tablespoon oil in a pan/wok over a medium heat. When butter is foaming, add mushrooms and garlic and fry for 3-5mins. Tip mushrooms and garlic on top of chicken and serve.
Bill served his coq au vin with mashed potatoes. We had mash a few days ago, so we had our coq au vin with some steamed rice and cabbages. 🙂
I must say, it didn’t look very interesting but we were quite surprised and pleased with how it turned out. The sauce tasted a little like what all Chinese mothers would make for their daughters after giving birth to a child, but without the strong smell and taste of ginger. 🙂
Well, just in case, here’s Bill’s Mash recipe:
Ingredients for Bill’s Creme Fraiche Mashed Potatoes:
- 800g potatoes, peeled and chopped
- 150ml milk
- 25g butter
- 110g creme fraiche (or 110ml single cream)
- sea salt, to taste
- Boil potatoes in a pan of salted water till tender. Remove from heat, drain well and return to hot pan. Mash potatoes till smooth.
- Heat milk and butter in a small pan over a medium heat, till butter has melted (do not allow mixture to boil). Beat hot butter and milk into potatoes, then fold in creme fraiche or cream. Season, to taste, with sea salt.
- To serve, pile some creme fraiche mash onto a serving plate and spoon the coq au vin on top.
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