Chicken Chasseur With Creamy Mash
This deliciously comforting Coq au Vin recipe brings together tender chicken, savory bacon, earthy mushrooms, and caramelized shallots in a rich white wine sauce. Served with creamy mashed potatoes, this classic French dish is sure to impress your guests with its flavors and presentation.
— Constant Cookbook
Ingredients
- 1 x 1.5kg/3lb 5oz chicken
- salt and freshly ground black pepper
- 50g/2oz plain flour
- 2 tbsp olive oil
- 115g/4oz butter
- 110g/4oz smoked streaky bacon
- 150g/5½oz button mushrooms
- 150g/5½oz shallots
- 55g/2oz caster sugar
- 175ml/6fl oz white wine
- 300ml/10fl oz chicken stock
- 2 tbsp tomato purée
- 2 tbsp tarragon
- 2 tomatoes
- 4 tbsp flat leaf parsley
- 1 kg/2lb 4oz floury potatoes
- 115g/4oz butter
- 125ml/4fl oz full fat milk
Instructions
- Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
- Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
- Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
- Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
- Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
- Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
- Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
- When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
- Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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