Recipe Book

Coq-au-Vin with Mashed Potatoes

Updated: 24 Nov 2022

Ingredients

• 2 onions, roughly chopped
• 2 chicken breasts, diced
• 100g pancetta or diced bacon
• ⅓ bottle red wine
• ½ chicken stock
• Gravy granules
• 1 bouquet garni
• 1 bay leaf
• Garlic, to season
• Herbs de provence

Method

Coq-Au-Vin

1. Fry the onion in the bottom of casserole or large saucepan with garlic granules until it starts to turn golden.
2. Add the chicken and pancetta, and cook until the outside no longer appears raw.
3. Add the red wine first, then herbs de provence, bouquet garni, and bay leaf. Simmer for a couple of minutes, then add chicken stock. Check that you have enough fluid to make sufficient gravy, bearing in mind that it will reduce; add more water / stock if necessary.
4. Simmer for 40 minutes to an hour. Add gravy granules gradually after about 20 minutes until desired taste / consistency is achieved. Use cornflour (mixed into a paste with water) to thicken if necessary.

Mashed Potatoes

1. Peel and wash the potatoes and cut into approximately 2” chunks.
2. Place in a large saucepan and cover with water. Add a pinch of salt.
3. Boil until they split apart easily when poked with a fork.
4. Drain off the water
5. Add a dash of milk and some butter or spread, and mash until creamy. If they stay floury, then add a tiny bit more milk.