Coq-No-Vin

with Mash Potato

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Instructions

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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. 

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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. 

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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 garlictomato paste and flour. Fry for 1 min further.

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4 Stew

Add the chicken jus, watervinegar, 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.

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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.

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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 738 · Prot 66 · Carbs 77 · Fat 22

Ingredients

Number of people

Stew

Skin-on, boneless chicken thighs 400 Grams
Smoked turkey bacon 60 Grams
Chicken jus 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 Grams
Red vinegar 30 ML
Marmite 8 Grams
Brown sugar 5 Grams
Soy sauce 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 10 Grams
Black pepper 0.5 Tsp

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

Cooking Time: 30 min

Cals 738 · Prot 66 · Carbs 77 · Fat 22

Instructions

photo

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. 

photo

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. 

photo

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 garlictomato paste and flour. Fry for 1 min further.

photo

4 Stew

Add the chicken jus, watervinegar, 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.

photo

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.

photo

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

Number of people

Stew

Skin-on, boneless chicken thighs 400 Grams
Smoked turkey bacon 60 Grams
Chicken jus 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 Grams
Red vinegar 30 ML
Marmite 8 Grams
Brown sugar 5 Grams
Soy sauce 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 10 Grams
Black pepper 0.5 Tsp
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