Coq au Vin with Spring Onion Mash
This recipe came from Roly’s Cafe and Bakery and was just gorgeous. Straight into the exceptional category. 
I cut a whole chicken into pieces and put the chicken pieces in a large bowl with garlic, rosemary, thyme and chopped carrot. I covered this with half a bottle of red wine and left it for a few hours in the fridge. (recipe says overnight actually).
Olive oil (recipe called for 200ml, I used a tablespoon!) was added to a heavy saucepan to cook a chopped onion, then smoked bacon and mushrooms.
The chicken was removed from the marinade, dried, seasoned with salt and pepper, browned on a hot pan, then added to the pot with the onion, bacon and and mushrooms.
The marinade was supposed to be strained but I didn’t bother and added it exactly as it was, (with the carrots, garlic and herbs), to the pot with the chicken. I later extracted the rosemary and thyme stalks. If I followed the recipe literally, the carrots would never have been added.
I cooked the chicken in the oven, recipe says 200C for 1 hour. I slow cooked it for a lot longer.
Meanwhile I steamed peeled potatoes, then mashed them well, added butter and milk (instead of cream), salt and pepper and scallions.
The result was simply scrumptious
4 Comments »
RSS feed for comments on this post. TrackBack URL
It is 10.40 in the morning and I am already salivating! This is a terrific recipe!
Lily, I am with you about not wasting the carrot. One of these days I must learn to like mashed spuds. I blame mammy, she always forgot and added the butter and milk!
Sorry, Lily
I’ve fallen way behind in your cookery experiments. I note your change of direction and look forward to a great variety of recipes.
I’ve never cut a whole chicken into pieces before. Do you literally cut it down the middle and then chop off the legs and wings?
Marie, I liked it becasue it was so easy yet gorgeous
Grannymar, the secret of mashed potatoes for me is to steam them, immediately after cooking mash them and add pre-heated milk (lots) with melted butter (little, salt and freshly ground black peppar.
Steph,
That’s literally what I did with the chicken then boiled the carcase to make chicken broth. No waste chez us … most of the time anyway