I’m sharing my latest Scrumptious with you because it was yummy, so please bear with the less-than-perfect photos! Still thought the recipe was worth sharing with y’all anyway.
There are three parts: the dish itself, the mashed potato, and the side vegetables. I chose green beans, but other green vegetables work well. The wine sauce is very flavoursome, so don’t go overboard with the vegetables. Something simple, refreshing, and maybe a little sweet will do just fine.
Although the traditional recipe only calls for shallots and mushrooms, you may like to add another vegetable such as carrot or courgette, to help absorb the wine flavour. I like the little succulent bites- and it’s also an enjoyable way to get your five-a-day.
These proportions served two, with enough left over for my lunch today.
The main dish
3 large chicken portions, diced (you can also use thighs on the bone, depending on how you like to present the dish).
Approximately six shallots
1-2 carrots, or 1/2 a courgette
Olive oil or chicken fat
1 bottle red wine
2 cloves garlic, crushed
Rosemary and thyme for seasoning
Plain flour or cornflour, for thickening
1/2 pint chicken stock
1 small tray baby button mushrooms
Some cooks add cubes of pancetta or bacon, but I’ve never felt the need. If it tickles your fancy, however, add them in with the mushrooms.
Peel and quarter the shallots, and fry in your saucepan with the oil and herbs. If you’re adding carrot or courgette, dice it small and add it now.
Brown the chicken along with the onions.
When there are no more raw surfaces visible on the chicken, add the chicken stock. Place the lid on the pot and let it steam through for a few minutes on a medium heat.
Mix 1/2 teaspoon cornflour or 1 tsp plain flour with a little water, to make a smooth paste. Add this to the chicken stock.
Add 1 large glass of the red wine. Allow to absorb.
Rinse the baby mushrooms, and toss in whole. Stir briskly for a few minutes, then add another large glass of wine. Simmer on low until the chicken is tender and dark red from absorbing the wine.
Keep adding wine and water to taste, until the sauce resembles a rich jús.
1 bag of medium-sized potatoes, peeled
Salt and pepper to season
2 tsp of your favourite mustard
1tsp olive oil
1 tbsp butter or cream
Boil the potatoes for around 20 minutes or until soft. Drain and return to the pan.
Place on a strong flat surface and mash thoroughly, working in the butter, oil, salt, pepper, and mustard.
Serve immediately, or keep warm in a covered bowl over a pan of water for a few minutes (or in your steamer!). If you’re keeping it warm, you need to keep it moist as well as dried-out mash is disgusting. Best to serve it fresh, though!
Serve your coq au vin on a bed of the mashed potato, along with some simple boiled or steamed vegetables. I chose green beans, but you could also use broccoli, asparagus spears, or peas.