Foodie Friday: This variation of the French classic, Coq Au Vin, adds a delicious potato topping. It’s a main and side dish all in one. Dinner is sorted!

Prep: 0:20 Mins
1:20 Hr and Mins


  • 2 tablespoons extra virgin olive oil
  • 800g chicken thigh fillets, cut into 5cm pieces
  • 6 eschalots, peeled, halved
  • 3 rashers middle bacon, rind removed, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g button mushrooms, halved
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons plain flour
  • 1/2 cup dry white wine
  • 3/4 cup Massel chicken style liquid stock
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 desiree potatoes, thinly sliced
  • 1/4 cup thickened cream
  • 1/4 cup finely grated parmesan



Step 1
Preheat oven to 200C/180C fan-forced. Heat half the oil in a 6-cup-capacity flameproof casserole dish over high heat. Add chicken. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate.

Step 2
Heat remaining oil in dish over medium heat. Add eschalot, bacon and garlic. Cook, stirring, for 5 minutes or until bacon is crisp. Add mushroom and half the thyme. Cook, stirring, for 2 minutes. Add flour. Cook, stirring, for 1 minute.

Step 3
Gradually add wine, then stock, stirring until sauce is smooth. Stir in parsley. Bring to the boil. Boil for 5 minutes. Return chicken to dish. Stir to combine. Season with salt and pepper. Remove from heat.

Step 4
Place potato in a bowl. Add cream, parmesan and remaining thyme. Toss to coat. Arrange potato over chicken mixture. Drizzle over any remaining cream mixture. Bake, uncovered, for 1 hour or until potato is golden and tender. Serve.

Source link: