Slow roasted coq au vin with sour cream mash

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How to make Slow roasted coq au vin with sour cream mash

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 2:20
  • Total Time : 2:35

Ingredients

  • 2 teaspoons 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 tablespoons plain flour
  • 1 1/2 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
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) milk

Method

  • Step 1 Preheat oven to 150C. 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
  • Step 2 Add shallots to the frying pan and cook, stirring, for 5 mins or until light golden. Add to the chicken.
  • 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.
  • Step 4 Roast, basting chicken occasionally, for 2 hours or until chicken almost falls off the bone and sauce thickens slightly.
  • 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.

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