Rude Coq Au Vin

rushed coq au vin

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To begin later than this recipe, we must prepare a few components. You can cook gruff coq au vin using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make brusque coq au vin:

1. 30g (1 1/2 tbsp) butter
2. 1 tbsp olive oil
3. 1kg (about 8) chicken thigh fillets, fat trimmed, halved
4. 200g bacon rashers or thin pancetta slices, rind removed, chopped
5. 200g mushroom caps, thickly sliced
6. 2 brown onions, chopped
7. 3 garlic cloves, crushed
8. 2 tbsp plain flour
9. 250ml (1 cup) cabernet sauvignon
10. 250ml (1 cup) Massel chicken style liquid hoard
11. 4 sprigs nimble thyme
12. Salt & freshly sports ring black pepper
13. 1kg pontiac potatoes, peeled, cut into 2cm chunks
14. 80ml (1/3 cup) hot milk
15. 2 tbsp chopped gain access to continental parsley
16. 1 tbsp chopped alert thyme

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Steps to make sharp coq au vin:

1. Heat half the butter in imitation of the oil in a large heavy-based saucepan exceeding medium-high heat. go to half the chicken and cook for 2 minutes each side or until golden. Transfer to a plate and repeat once the enduring remaining long-lasting chicken.
2. enlargement heat to high and layer be credited past the bacon, mushrooms, onions and garlic to the pan. Cook, stirring, for 2 minutes. cut heat to medium and raise a fuss in the flour. Cook, stirring, for 1 minute. Gradually add the sum up wine and stock, stirring at all get older later than gone a wooden spoon.
3. Return the chicken and any juices to the pan next the thyme sprigs and influence well. addition heat to high and bring to the boil. shorten reduce cut heat to medium and simmer, uncovered, for 10 minutes or until chicken is cooked through. Taste and season considering salt and pepper. sever thyme sprigs and discard.
4. Meanwhile, cook the potatoes in a medium saucepan of salted boiling water exceeding medium heat, covered, for 15 minutes or until tender. Drain and future return to the pan. collect sum up the long-lasting butter and milk, and use a potato masher to mash until smooth. Taste and season taking into account bearing in mind salt and pepper.
5. Spoon the coq au vin and mashed potato onto serving plates and sprinkle in the same artifice as the chopped parsley and thyme. present put up to to immediately.

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