Nha Bep Vietnam, Day Nau An, Nau An Ngon, Cong Thuc Nau An, Nau An Gia Dinh

Try using an Aussie pinot noir in this classic French chicken dish. The wine-enriched sauce is the perfect match for olive oil mash.

Preparation Time

20 minutes

Cooking Time

75 minutes

Ingredients (serves 4)

• 2 tbs plain flour
• 8 (about 1.5kg) chicken drumsticks
• 2 tbs olive oil
• 4 KR Castlemaine rindless middle bacon rashers, cut into 4cm pieces
• 8 eschalots (French shallots), peeled
• 2 garlic cloves, crushed
• 375ml (1 1/2 cups) red wine (such as pinot noir)
• 375ml (1 1/2 cups) chicken stock
• 6 sprigs fresh thyme
• 3 dried bay leaves
• 400g button mushrooms
• 2 tbs tomato paste
• 2 tbs brandy
• Fresh thyme, extra, to serve

• Olive oil mash

• 1.5kg sebago (brushed) potatoes, peeled, coarsely chopped
• 125ml (1/2 cup) extra virgin olive oil

Method

1. Place the flour in a plastic bag. Season with salt and pepper. Add the chicken and shake until lightly coated.
2. Heat half the oil in a stockpot over medium-high heat. Add half the chicken and cook, turning, for 5 minutes or until brown. Transfer to a plate. Repeat with the remaining oil and chicken.
3. Add the bacon, eschalots and garlic to the pan and cook, stirring, for 5 minutes or until eschalots are golden. Add the wine, stock, thyme and bay leaves and bring to the boil. Add the chicken and reduce heat to low. Simmer, covered, for 40 minutes or until tender.
4. Transfer chicken to a plate and cover with foil to keep warm. Add mushrooms and tomato paste to the wine mixture. Increase heat to medium-high and simmer, uncovered, for 20 minutes or until sauce thickens. Season with salt and pepper. Return chicken to the pan with the brandy and stir to combine.
5. Meanwhile, to make the mash, cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan and use a potato masher or fork to mash until smooth. Add oil and combine. Season with salt and pepper.
6. Place coq au vin in a serving dish and top with extra thyme. Serve with mash.

Notes & tips

• To freeze (without mash): Set aside for 15 minutes to cool. Place in an airtight container. Label, date and freeze. Use within three months.
• To thaw: Place in the fridge overnight or until thawed.
• To reheat: Place in a stockpot and stir over low heat until warm.

Source:taste.com.au