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Slow-roasted coq au vin with sour cream mash

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Served with a tasty sour cream mash, this Slow-roasted coq au vin recipe is a must-try. Loaded with roasted mushrooms and onions, this dish is full of flavour.

  • Serves4
  • Cook time2 hour 20 minutes
  • Prep time15 minutes
Slow-roasted coq au vin with sour cream mash

Ingredients

  • 2 tsp olive oil
  • 4 Coles Australian 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
  • 2 tbs plain flour
  • 1½ cups (375ml) dry red wine
  • 1 cup (250ml) chicken stock
  • 6 thyme sprigs
  • 2 dried bay leaves

Sour cream mash

  • 4 large potatoes, peeled, coarsely chopped
  • 20g butter
  • ½ cup (120g) sour cream
  • ¼ cup (60ml) milk

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Method

  1. Step 1

    Preheat oven to 150°C. Heat the oil in a large frying pan over high heat. Add chicken and cook, turning occasionally, for 5 mins or until golden brown. Transfer to a roasting pan.
  2. Step 2

    Add shallots to the frying pan and cook, stirring, for 5 mins or until light golden. Add to the chicken.
  3. Step 3

    Add mushrooms and bacon to frying pan. Cook, stirring, for 5 mins. Add garlic and cook for 1 min or until aromatic. Add the flour and stir for 1 min or until well combined. Add wine and stock and bring to a simmer. Pour over chicken mixture. Add the thyme and bay leaves.
  4. Step 4

    Roast, basting chicken occasionally, for 2 hours or until chicken almost falls off the bone and sauce thickens slightly.
  5. Step 5

    Meanwhile, to make sour cream mash, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain well. Return to pan with butter. Use a potato masher or fork to mash until smooth. Stir in sour cream and milk. Season. Serve with chicken.

    Slow-roasted coq au vin with sour cream mash

    Slow-roasted coq au vin with sour cream mash
    • Serves4
    • Cook time2 hour 20 minutes
    • Prep time15 minutes
    Ingredients
    • 2 tsp olive oil
    • 4 Coles Australian 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
    • 2 tbs plain flour
    • 1½ cups (375ml) dry red wine
    • 1 cup (250ml) chicken stock
    • 6 thyme sprigs
    • 2 dried bay leaves

    Sour cream mash

    • 4 large potatoes, peeled, coarsely chopped
    • 20g butter
    • ½ cup (120g) sour cream
    • ¼ cup (60ml) milk
      Description

      Served with a tasty sour cream mash, this Slow-roasted coq au vin recipe is a must-try. Loaded with roasted mushrooms and onions, this dish is full of flavour.

      Method
      1. Step 1

        Preheat oven to 150°C. Heat the oil in a large frying pan over high heat. Add chicken and cook, turning occasionally, for 5 mins or until golden brown. Transfer to a roasting pan.
      2. Step 2

        Add shallots to the frying pan and cook, stirring, for 5 mins or until light golden. Add to the chicken.
      3. Step 3

        Add mushrooms and bacon to frying pan. Cook, stirring, for 5 mins. Add garlic and cook for 1 min or until aromatic. Add the flour and stir for 1 min or until well combined. Add wine and stock and bring to a simmer. Pour over chicken mixture. Add the thyme and bay leaves.
      4. Step 4

        Roast, basting chicken occasionally, for 2 hours or until chicken almost falls off the bone and sauce thickens slightly.
      5. Step 5

        Meanwhile, to make sour cream mash, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain well. Return to pan with butter. Use a potato masher or fork to mash until smooth. Stir in sour cream and milk. Season. Serve with chicken.