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
Cook: 1:20 Hr and Mins
Serves: 6
INGREDIENTS:
- 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
METHOD
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: www.taste.com.au
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