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.
Notes
For an even healthier dish, remove the skin from the thighs before browning.
Nutrition
Nutrition Facts
Easy Coq au Vin with Potato and Celeriac Mash
Amount per Serving
Calories
1203
% Daily Value*
Fat
73
g
112
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Cholesterol
261
mg
87
%
Sodium
691
mg
30
%
Potassium
2517
mg
72
%
Carbohydrates
74
g
25
%
Fiber
11
g
46
%
Sugar
17
g
19
%
Protein
51
g
102
%
* Percent Daily Values are based on a 2000 calorie diet.