Coq-No-Vin

Name: Coq-No-Vin with Mash Potato
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Skin-on, boneless chicken thighs; 60 Grams of Smoked turkey bacon; 150 ML of Chicken jus; 1 Piece of Brown onion; 1 Piece of Carrot; 250 Grams of Mushroom; 3 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 10 Grams of Plain flour; 30 ML of Red vinegar; 8 Grams of Marmite; 5 Grams of Brown sugar; 10 ML of Soy sauce; 2 Piece of Dried bay leaves; 50 ML of Water; 1 Tsp of Black pepper; 1 Tsp of Salt; 600 Grams of Potatoes; 10 Grams of Butter; 1 Tsp of Black pepper

with Mash Potato

Although traditionally made with grape, we use chicken jus and red vinegar to bring richness to this French classic!

204 Reviews

Cals 720 · Prot 66 · Carbs 71 · Fat 21

Family Friendly

30 min

Although traditionally made with grape, we use chicken jus and red vinegar to bring richness to this French classic!

204 Reviews

Cals 720 · Prot 66 · Carbs 71 · Fat 21

Family Friendly

Ingredients

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 11*15*

8 Grams

Brown sugar

5 Grams

Soy sauce 9*10*11*

10 ML

Dried bay leaves

2 Piece

Water

50 ML

Black pepper

0.5 Tsp

Mash

Salt

0.5 Tsp

Potatoes

600 Grams

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3008 / 720
Fats (g)	21.1
of which saturated (g)	6.8
Carbohydrates (g)	71
of which sugars (g)	16.9
Fibers (g)	13.4
Proteins (g)	65.9
Salt (g)	4.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

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 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.