Coq Au Vin with Parsnip Mash
Serves 4
Ingredients
- 4 x 7oz Chicken fillets(skin & breast bone on) placed in cooled red wine marinade (see recipe below) for 8 hrs or overnight, covered with cling film
- 2 Slices white bread – crusts removed, each slice cut into two triangular shaped pieces & cooked until golden in a little butter
- 120 g Pancetta (cooked variety) - cut into lardons & sauté until golden
- 120 g Silver skin or baby onions - sauté until golden
- 120 g Button mushrooms - sauté until golden
- 20 g English parsley - chopped
- 500 ml Red wine sauce (see recipe below)
- 4 ptns Parsnip puree (see recipe below)
Method
Remove chicken filletsfrom the marinade (retain marinade for the sauce – see recipe), season and sauté until dark brown, finish cooking in the oven at 160 oC for approx 10-12 mins, rest, remove breast bone, serve whole or slice if preferred.
Add the chicken, lardons, onions and mushrooms to the sauce, bring back to a gentle heat for 10 minutes. Meanwhile spoon the hot parsnip mash into a deep bowl. Place the chicken fillet on top, spoon over the sauce and garnish, sprinkle with chopped parsley and top with the warm bread crouton – serve.
Red Wine Marinade
Serves 4
Ingredients
- 20 g Pancetta trimmings (skin)
- 20 g Onion (roughly diced)
- 30 g Carrots (sliced)
- 30 g Leek (sliced)
- 15 g Celery (sliced)
- 1 Garlic clove (crushed)
- 1 Bay leaf
- 4 g Thyme
- 4 g Parsley stalks
- 4 Black peppercorns
- 2 g Rosemary
- 150 ml Red wine
Method
In a hot saucepan sweat the pancetta trimmings, garlic, peppercorns & vegetables, cook for 5 mins, then add the remaining herbs and red wine, bring to the boil, remove from the heat and cool.
Red Wine Sauce
Serves 4
Ingredients
- 200 g Chicken wings
- 600 ml Veal or beef stock
- 150 g Mirepoix (100g Carrot, 100g Onion, 100g Leek, 2 x stick celery, ¼ bulb garlic - crushed)
- 275 ml Red wine (including marinade amount)
- 1 Bouquet garnish
- 50 g Button mushrooms (finely sliced)
Method
Brown chicken wings well in a very hot pan with a little oil, then transfer to a colander to drain.
In the same pan, brown the mirepoix and transfer to the colander. Dry the pan free of oil with a piece of kitchen paper, return the wings and vegetables to the pan.
Add red wine, reduce to a syrup consistency, add veal or beef stock, bouquet garni and sliced mushroom, bring to a gentle simmer, skim well, cover with a cartouche (a disc of baking paper covering the surface of the liquid stock) then place into a hot oven (180oC) for approximately 45mins.
Finish gently cooking on the hob to sauce consistency, strain, squeezing as much juice from the bones and vegetables as possible, then pass through muslin cloth or a fine strainer.
Parsnip mash
Serves 4
Ingredients
- 150 g Potatoes (diced roughly)
- 150 g Parsnips (diced roughly)
- 100 ml Double cream
- 100 ml Milk
- 40 g Butter
- To taste Seasoning
Method
Cover potato & parsnips in cold water, add pinch of salt, bring to the boil, simmer until soft, drain in a colander, puree in a Moulin (potato ricer), and keep warm.
Bring cream, milk & butter to the boil, gradually add to potato mix until desired consistency is achieved, mix well, check seasoning, and serve.
