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A twist on a classic of French cuisine, this Coq sans Vin recipe is an impressive and flavour-filled dish—perfect to prepare for that special someone this Valentine’s day.

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Total Time: 55 minutes
Cooking Time: 15 minutes
Cooking difficulty: Medium
Serves 2

Ingredients:

• 100g Bacon Lardons
• 1 piece Onion
• 2 piece Garlic
• 1 sachet Chicken Stock
• 5g Rosemary
• 5g Parsley
• 150g Mushrooms
• 1 pack Passata
• 40 g Potatoes
• 320g Chicken Breast

Method:

• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve and peel the onion, then cut each half into 3 wedges. 
• Peel the garlic.
• Halve the mushrooms.
• Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks.
• Place a large, oven-proof pot with a lid over medium-high heat with a drizzle of oil.
• TIP: If you don’t have an oven-proof pot, use a large pot and transfer stew to an oven dish before placing in oven.

• Once oil is hot fry the bacon lardons until starting to brown, stirring occasionally, 2-3 mins.
• IMPORTANT: Wash your hands and equipment after handling raw meat.
• Add the chicken to the pot.
• IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper. Fry chicken until browned all over, 6-8 mins each side, shifting as it colours.

• Add 150ml water and 2 tbsp flour (double both for 4p) to the chicken.
• Mix thoroughly for 1-2 mins, until starting to boil.
• Remove from the heat.
• Carefully add the mushrooms, onion, garlic, passata and chicken stock to the pot.
• Top with half the rosemary and half the parsley stalks.
• Mix well and season with salt and pepper.

• Cover the dish with a tight-fitting lid or foil. Bake in the oven for 40-45 mins until everything is softened and cooked through.
• IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional). 
• Once boiling, add the potatoes and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot off the heat. 
• Add a knob of butter and a splash of water or milk.
• Mash until smooth. Season to taste with salt and pepper and cover to keep warm.

• Roughly chop the remaining parsley (stalks and all).
• Carefully remove your Coq sans Vin from the oven.
• Divide the mash between plates and top with the Coq sans Vin.
• Garnish with the chopped parsley.
• TIP: Tempranillo is a great wine pairing for this dish!