Coq au Vin

Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.

Chicken Potatoes Main Course French Roast Dinner Party

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.5 kcal total

Carbs

42.1g

per serving

168.2 g total

Fat

51.1g

per serving

204.4 g total

Protein

83.2g

per serving

332.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

small knob

150

Milk

Butter

110

Crème Fraîche

can substitute with single cream

Liquids

250

White Wine

Meat

1.5

Chicken

jointed

150

Bacon

diced or lardons

NutsSeeds

sprig

Thyme

sprig

Rosemary

tsp

Chilli Flakes

dried

piece

Garlic

crushed

handful

Parsley

chopped fresh flatleaf

to taste

Sea Salt

OilsFats

tbsp

Olive Oil

Vegetables

piece

Shallots

French shallots, peeled

350

Mushrooms

mixed such as oyster and chestnut, sliced

800

Potatoes

peeled and chopped

Method

Preheat oven to 220°C and arrange chicken, bacon, shallots, and herbs in a roasting tin with seasoning.

Drizzle with 2 tablespoons of olive oil and roast for 20 minutes.

Add white wine to the tin and roast for an additional 20 to 25 minutes.

Fry mushrooms and garlic in butter and remaining oil for 5 minutes, then add to the chicken tin with parsley.

Boil chopped potatoes in salted water until tender, then drain.

Mash the potatoes until completely smooth.

Melt butter in milk over medium heat, beat into potatoes, then fold in crème fraîche and salt.

Serve the chicken and sauce on top of a heap of mashed potatoes.