Coq au Vin is the classic French chicken casserole. Rich and deeply flavoured, this version is a little lighter than the original and is super easy to make. What’s even better, it’s jam packed full of goodness, and because it uses thighs, easy on the pocket as well.
And when you’re picking up the thighs from us, you’ll be able to find everything else you need next door, at Colyford Post Office and General Stores, including some great quality wines, perfect for this dish.
Easy Coq au Vin with Potato and Celeriac Mash
- Large casserole
- 1 tbsp olive oil
- 100 g fat smoked bacon roughly chopped
- 8 chicken thighs
- 1 medium onion finely chopped
- 2 carrots peeled and chopped
- 2 sticks celery trimmed and finely chopped
- 250 g button mushrooms
- 2 tbsp plain flour
- 1 bay leaf
- 2 springs thyme
- 1 sprig rosemary
- 300 ml red wine
- 600 ml chicken stock 2 stock pots will work well
- 12 shallots trimmed and peeled
- 2 cloves garlic finely chopped
- 1 tbsp tomato puree
- 1 small celeriac peeled and roughly cubed
- 600 g king edward potatoes peeled and roughly cubed
- 1 large knob salted butter
- 2 tbsp flat leaf parsley chopped
- Preheat the oven to 190C, 170C fan, gas mark 5.
- Heat the oil in a large casserole and cook the chopped bacon until it's released its fat. Remove and set aside with a slotted spoon.
- Add the chicken thighs into the pan and brown all over (6-8 minutes), seasoning well. Remove the thighs and set aside.
- Add the onion, carrots and celery to the pan and cook for 4-5 minutes until softened. Add the mushrooms, turn the heat up and cook until coloured. Sprinkle in the flour, and cook out until a paste starts to form.
- Stir back in the bacon and the garlic, then add the wine. Cook out for a couple of minutes, then add the stock and shallots. Add back in the thighs and stir.
- Tie the herbs together and add to the pot. Put the lid on, and cook in the oven for 45 minutes, stirring every 15.
- Meanwhile, put the potatoes and celeriac into a large saucepan, cover with cold water, season with salt, cover and bring to the boil. Simmer for 20 minutes, or until very tender.
- Drain and allow to stand on a low heat for 2 minutes to drive out any moisture. Mash well with a large knob of salted butter, then season to taste.
- Spoon a bed of mash onto each plate, and then serve the chicken thighs over the top. Spoon the sauce, vegetables and bacon over the top, and sprinkle with the parsley.