Coq-No-Vin

with Mash Potato
Although traditionally made with grape, we use chicken jus and red vinegar to bring richness to this French classic!
757 Reviews
Cals 712 · Prot 64 · Carbs 73 · Fat 21
Family-Friendly
Try Hello Chef Now
30 min
Coq-No-Vin with Mash Potato
Although traditionally made with grape, we use chicken jus and red vinegar to bring richness to this French classic!
757 Reviews
Cals 712 · Prot 64 · Carbs 73 · Fat 21
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stew
Skin-on, boneless chicken thighs
400 Grams
Smoked turkey bacon
60 Grams
Chicken jus 15*
150 ML
Brown onion
1 Piece
Carrot
1 Piece
Mushroom
250 Grams
Garlic cloves
3 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Plain flour 10*11*
10 Grams
Red vinegar
30 ML
Marmite
8 Grams
Brown sugar
5 Grams
Soy sauce 9*
10 ML
Dried bay leaves
2 Piece
Water
50 ML
Black pepper
0.5 Tsp
Mash
Salt
0.5 Tsp
Potatoes
600 Grams
Salted butter 4*
10 Grams
Black pepper
0.5 Tsp

Allergens

*15 Celery, *10 Wheat, *11 Gluten, *9 Soya, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Brown meat

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.
Fry base

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.
Stew

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 for 20 min.
Make mash

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.
Serve

6 Serve

Serve the stew with the mash to the side.
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