Coq-No-Vin
with Mash Potato
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Remove the chicken jus from the fridge. Peel and roughly chop the onion and carrot. Clean the mushrooms and chop them into quarters. Peel and mince the garlic. Chop the turkey bacon into small pieces.
2 Brown meat
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mushroom and turkey bacon pieces and fry for 5 min until crisp. Remove from the pan. Rub the chicken skin with salt, then place it, skin-side down, in the pan. Fry for 5 min until browned. Once browned, transfer to a plate.
3 Fry base
Return the pan to a medium heat with a drizzle of oil. Add the carrot and onion with a pinch of salt and cook for 5-6 min or until softened. Add the garlic, tomato paste and flour. Fry for 1 min further.
4 Stew
Add the chicken jus, water, vinegar, marmite, brown sugar, soy sauce and bay leaves. Bring to a boil, then simmer for 5 min. Transfer to a baking dish or casserole pot. Add the chicken, mushrooms and turkey bacon and bake in the oven for 20 min.
5 Make mash
Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth and season with salt and pepper, keep warm.
6 Serve
Serve the stew with the mash to the side.
Tips for fussy eaters
Swap the chicken thighs for chicken breast!
Pro tip
Add a splash of cream or milk to your mash.
Although traditionally made with grape, we use chicken jus and red vinegar to bring richness to this French classic!
Cooking Time: 30 min
Cals 700 · Prot 61 · Carbs 68 · Fat 22
Ingredients
Stew
Mash
Although traditionally made with grape, we use chicken jus and red vinegar to bring richness to this French classic!
Cooking Time: 30 min
Cals 700 · Prot 61 · Carbs 68 · Fat 22
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Remove the chicken jus from the fridge. Peel and roughly chop the onion and carrot. Clean the mushrooms and chop them into quarters. Peel and mince the garlic. Chop the turkey bacon into small pieces.
2 Brown meat
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mushroom and turkey bacon pieces and fry for 5 min until crisp. Remove from the pan. Rub the chicken skin with salt, then place it, skin-side down, in the pan. Fry for 5 min until browned. Once browned, transfer to a plate.
3 Fry base
Return the pan to a medium heat with a drizzle of oil. Add the carrot and onion with a pinch of salt and cook for 5-6 min or until softened. Add the garlic, tomato paste and flour. Fry for 1 min further.
4 Stew
Add the chicken jus, water, vinegar, marmite, brown sugar, soy sauce and bay leaves. Bring to a boil, then simmer for 5 min. Transfer to a baking dish or casserole pot. Add the chicken, mushrooms and turkey bacon and bake in the oven for 20 min.
5 Make mash
Meanwhile, peel and chop the potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth and season with salt and pepper, keep warm.
6 Serve
Serve the stew with the mash to the side.
Tips for fussy eaters
Swap the chicken thighs for chicken breast!
Pro tip
Add a splash of cream or milk to your mash.
Ingredients
Stew
Mash
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