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.
Total Time: 55 minutes
Cooking Time: 15 minutes
Cooking difficulty: Medium
- 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
- 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!