Slow-roasted Coq au Vin with Sour Cream Mash

Ingredients

2 tsp olive oil
4 chicken Marylands (or 1.4 kg chicken pieces on the bone)
12 shallots, peeled
200 g button mushrooms
4 bacon rashers, coarsely chopped
2 garlic cloves, crushed
2 Tbs 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 potatoes, peeled, coarsely chopped
20 g butter
1/2 cup (120 g) sour cream
1/4 cup (60mL) milk

Method

Preheat oven to 150 C. Heat the oil in a large frying pan over high heat. Add chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a roasting pan.

Add shallots to the frying pan and cook, stirring, for 5 minutes or until light golden. Add to the chicken.

Add mushrooms and bacon to frying pan. Cook, stirring, for 5 minutes. Add garlic and cook for 1 minute or until aromatic. Add the flour and stir for 1 minute or until well combined. Add wine and stock and bring to a simmer. Pour over chicken mixture. Add the thyme and bay leaves.

Roast, basting chicken occasionally, for 2 hours or until chicken almost falls off the bone and sauce thickens slightly.

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 minutes 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.

Credits: Coles

Photo Credits: Coles