Coq sans Vin
with bacon lardons and creamy mash
A twist on a classic of French cuisine, this Coq sans Vin is an impressive and flavour-filled dish—perfect to prepare for that special someone this Valentine's day.
Tags:
Family Friendly
Total Time55 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
Serving amount
100 grams
Irish Bacon Lardons
1 unit(s)
Onion
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
5 grams
Rosemary
5 grams
Parsley
150 grams
Mushrooms
1 pack(s)
Passata
400 grams
Potatoes
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Flour
Nutrition Values
Energy (kcal)545 kcal
Energy (kJ)2280 kJ
Fat13.68 g
of which saturates3.3 g
Carbohydrate52.61 g
of which sugars11.27 g
Dietary Fiber1.37 g
Protein52.15 g
Cholesterol0 mg
Salt2.94 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Potato Masher
•Colander
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve and peel the onion, then cut each half into 3 wedges.
- Peel the garlic.
- Halve the mushrooms.
- Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks.
- Place a large, oven-proof pot with a lid over medium-high heat with a drizzle of oil.
TIP: If you don't have an oven-proof pot, use a large pot and transfer stew to an oven dish before placing in oven.
2
- Once oil is hot fry the bacon lardons until starting to brown, stirring occasionally, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
- Add the chicken to the pot. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper.
- Fry chicken until browned all over, 6-8 mins each side, shifting as it colours.
3
- Add 150ml water and 2 tbsp flour (double both for 4p) to the chicken.
- Mix thoroughly for 1-2 mins, until starting to boil. Remove from the heat.
- Carefully add the mushrooms, onion, garlic, passata and chicken stock to the pot.
- Top with half the rosemary (double for 4p) and half the parsley stalks.
- Mix well and season with salt and pepper.
4
- Cover the dish with a tight-fitting lid or foil.
- Bake in the oven for 40-45 mins until everything is softened and cooked through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Meanwhile, boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Once boiling, add the potatoes and cook until fork tender, 15-20 mins. Once cooked, drain in a colander and return to the pot off the heat.
- Add a knob of butter and a splash of water or milk.
- Mash until smooth. Season to taste with salt and pepper and cover to keep warm.
6
- Roughly chop the remaining parsley (stalks and all).
- Carefully remove your Coq sans Vin from the oven.
- Divide the mash between plates and top with the Coq sans Vin.
- Garnish with the chopped parsley.
TIP: Tempranillo is a great wine pairing for this dish!
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