Name: Slow-roasted coq au vin with sour cream mash
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 1
Cuisine: french
Ingredients: 9.20 gm olive oil; 4 RSPCA Approved Chicken Marylands (or 1.4kg chicken pieces on the bone); 12 shallots, peeled; 200g button or cup mushrooms; 4 bacon rashers, coarsely chopped; 2 garlic cloves, crushed; 40.00 ml plain flour; 375ml red wine; 250ml chicken stock; 6 thyme sprigs; 2 dried bay leaves; 4 large potatoes, peeled, coarsely chopped; 20g butter; 120g sour cream; 60ml milk

Slow-roasted coq au vin with sour cream mash

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Prep Time:
15 minutes

Cook Time:
140 minutes

Total Time:
155 minutes

Creamy sour cream mashed potatoes perfectly complement savory slow-roasted chicken and mushrooms.

Ingredients:

9.20 gm olive oil
4 RSPCA Approved Chicken Marylands (or 1.4kg chicken pieces on the bone)
12 shallots, peeled
200g button or cup mushrooms
4 bacon rashers, coarsely chopped
2 garlic cloves, crushed
40.00 ml plain flour
375ml red wine
250ml chicken stock
6 thyme sprigs
2 dried bay leaves
4 large potatoes, peeled, coarsely chopped
20g butter
120g sour cream
60ml milk

Instructions:

Preheat the oven to 150C and heat oil in a large frying pan over high heat. Cook the chicken pieces, turning occasionally, for 5 minutes until they turn a beautiful golden brown. Transfer the chicken to a roasting pan.
Sauté shallots in the frying pan until lightly golden, stirring occasionally, then transfer to the chicken.
- Place mushrooms and bacon in a hot frying pan and sauté for 5 minutes while stirring occasionally. - Introduce garlic and cook for an additional minute until fragrant. - Mix in the flour and stir for 1 minute until fully incorporated. - Pour in the wine and stock, and bring to a gentle simmer. - Lastly, add thyme and bay leaves to the mixture and pour over the chicken.
Roast the chicken for 2 hours, basting occasionally, until the meat is tender and the sauce becomes slightly thicker.
For the sour cream mash, start by boiling the potato in a large saucepan filled with cold water until tender, about 15 minutes. Drain well, then return the potato to the pan and mash it with butter until smooth. Finally, mix in the sour cream and milk, season to taste, and serve with your chicken dish.

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