Coq au vin is one of my favourite winter casseroles. To be honest, I can eat this classic French dish all year round. Succulent chicken, mushrooms, bacon and baby onions cooked in a rich red wine sauce – YUM. Delicious served on a bed of fluffy rice, creamy mash and I have to say I enjoy this dish on creamy roasted butternut mash – it adds a pleasant sweetness to the whole dish. Give it a go! I’m really looking forward to sharing more of my favourite winter warmers with you over the next few months. Winter food is truly my kind of food! Keep warm xx
Coq au vin on creamy butternut mash
1 T (15 ml) butter
1 T (15 ml) cooking oil
8 chicken thighs and legs ( I used skinless this time, but you can leave skin on, just brown well.)
12 baby onions, peeled
125 g streaky bacon or smoked pork rashers, diced
250 g portobellini or button mushrooms, sliced (brown mushrooms work a treat too – lots of flavour)
1 celery stick, chopped
2 carrots, peeled and sliced
3 T (45 ml) cake flour
300 ml full bodied red wine
125 ml strong chicken stock
25 ml old brown sherry
1 T (15 ml) tomato paste
1 t (5 ml) sugar
1 t (5 ml) dried thyme
1 t (5 ml) dried rosemary
2 bay leaves
Salt and pepper to taste
Freshly chopped parsley
Preheat the oven to 180°C (if cooking in the oven) *
In a large heavy based pot, heat the butter and oil and brown the chicken pieces well. Remove and set aside.
Add the baby onions and saute until golden brown. Remove.
Add the bacon and saute until crispy and the fat has rendered. Remove.
Add the mushrooms and sauté until softened, browned and fragrant. Add the carrot and celery and saute for 2 minutes. Add onions and bacon back to the pot, add the flour and heat through for a few seconds. Now add the remaining ingredients (except for the parsley) to the pot and bring to the boil. Lastly, add the browned chicken back into the sauce.
Pop into the oven, covered for 1 hour.
Serve chicken with lots of sauce on a bed of butternut mash, sprinkle with chopped parsley and drizzle with parmesan infused oil.
* This dish can also be cooked on the stovetop in a heavy based large pot. Simmer covered for +- 40 minutes.*
Creamy roasted butternut mash:
1 kg cubed butternut
sprig of rosemary leaves, chopped
2 cloves garlic
Salt , pepper and a drizzle of olive oil
1 T (15 ml) butter
+- 60 ml warm cream
Freshly grated nutmeg to taste
Place the butternut, rosemary, garlic, seasoning and oil into a baking tray (give it a good toss) and roast at 180° for +- 40 minutes or until tender and slightly charred.
Squeeze the flesh out of the roasted garlic cloves (discard the skins) and add to a food processor together with butternut and butter and pulse until smooth, add warm cream and continue blending until you’ve reached desired consistency. Season to taste with salt , pepper and nutmeg.
Click here for Michael’s wine recommendation – Winters Drift Pinot Noir.
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
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