Name: Coq au vin with gratin topping recipe
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 800g chicken thigh fillets, cut into 5cm pieces; 6 eschalots, peeled, halved; 3 rashers middle bacon, rind removed, thinly sliced; 2 garlic cloves, thinly sliced; 400g button mushrooms, halved; 20.00 ml fresh thyme leaves; 40.00 ml plain flour; 125.00 gm dry white wine; 191.25 gm chicken style liquid stock; 40.00 ml chopped fresh flat-leaf parsley leaves; 2 desiree potatoes, thinly sliced; 63.13 gm thickened cream; 62.50 ml finely grated parmesan

Coq au vin with gratin topping recipe

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Prep Time:
20 minutes

Cook Time:
80 minutes

Total Time:
100 minutes

French chicken in wine with a cheesy potato topping - a complete and indulgent meal in one dish.

Ingredients:

36.40 gm extra virgin olive oil
800g chicken thigh fillets, cut into 5cm pieces
6 eschalots, peeled, halved
3 rashers middle bacon, rind removed, thinly sliced
2 garlic cloves, thinly sliced
400g button mushrooms, halved
20.00 ml fresh thyme leaves
40.00 ml plain flour
125.00 gm dry white wine
191.25 gm chicken style liquid stock
40.00 ml chopped fresh flat-leaf parsley leaves
2 desiree potatoes, thinly sliced
63.13 gm thickened cream
62.50 ml finely grated parmesan

Instructions:

Preheat the oven to 200C/180C fan-forced. Heat half of the oil in a large flameproof casserole dish over high heat. Brown the chicken by stirring it for 3 to 4 minutes. Then, transfer it to a plate.
Heat the remaining oil in the dish over medium heat. Sauté eschalot, bacon, and garlic for 5 minutes until the bacon is crisp. Stir in the mushrooms and half of the thyme for 2 minutes before adding the flour. Cook and stir for an additional minute.
Pour in the wine and stock slowly while stirring continuously until a smooth sauce forms. Mix in the parsley, then bring the mixture to a boil and let it simmer for 5 minutes. Add the chicken back into the dish and stir well to combine. Season with salt and pepper to taste, then remove from the heat.
In a bowl, combine potato, cream, parmesan, and remaining thyme. Toss to coat the potato. Arrange the coated potato over the chicken mixture. Drizzle any remaining cream mixture over the top. Bake uncovered for 1 hour until the potato is golden and tender. Serve hot.

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