The family eats Coq Au Vin in Chunky Tomato Sauce
Serves 6
INGREDIENTS For the coq au vin
• 2 tbsp olive oil • 200g wild boar bacon, chopped or sliced • 10 baby shallots • 1 red onion • 6 chicken legs and thighs • 6 chicken breasts • 3 tbsp sherry • 4 garlic cloves, roughly chopped • 600ml white wine • 1 tbsp tomato paste • 200ml chicken stock • 6 bay leaves • 2 sprigs thyme • 2 sprigs rosemary • 200g broccoli • 200g oyster mushrooms • 3 spring onions, diced
For the mash • 6 potatoes • 100ml cream • 1 tbsp truffle paste • salt and pepper
For the thickener • 2 tbsp plain flour • 1 tbsp olive oil • 1 tsp butter
METHOD
1 Heat the oil in a large, heavy-based saucepan then fry the bacon until crispy. Remove the bacon from the pan, add the shallots and red onion, and fry until golden brown. Remove from the pan and set aside with the bacon.
2 Dust the chicken pieces in flour seasoned with salt and pepper then fry in the oil for about 6–7 minutes, turning regularly, until golden brown. Remove from the pan and set aside. Lower the heat slightly, add the sherry and garlic, and cook until most of the alcohol has evaporated.
3 Return the chicken pieces to the pan. Gently pour the wine into the pan while stirring continuously. Then stir in the tomato paste and chicken stock and simmer. Add the bay leaves, thyme and rosemary. Return the bacon, shallots and red onion to the pan, add the chicken breasts and cover the dish. Reduce the heat and simmer gently for 1 hour.
4 While the coq au vin is cooking, heat up a pot of water and season with salt. Also put cold water and ice in a separate bowl. Once the water is boiling, blanch the broccoli for about 40 seconds then remove it and put it in the ice water to shock it and retain the colour. 5 Make the mash Add peeled and diced potatoes to the already boiling water and cook until soft, then remove from the water and strain. Mash the potatoes and pass through a drum sieve. Add the potato to a pan with the cream and mix well until
With up to 40% real meat in each can, Petley’s is low in carbs and rich in protein. There are no artificial flavours or colourants and each can is slow-cooked to ensure the good oils, flavours and nutrients are preserved.
smooth. Now add the truffle paste and season the mixture before setting aside until ready to serve. 6 Season the broccoli and mushrooms with salt, pepper and olive oil and gently char or fry them using a grill or pan.
7 Once the chicken pieces are cooked, remove them from the liquid and place in a serving dish.
8 Make the thickener Put the ingredients in a small bowl. Bring the mixture to the boil, slowly adding your thickener to the pot while whisking until thick.
9 Remove the chicken breasts and pull them apart. Add liquid from your stew and the diced spring onions to the pulled chicken and keep warm in a pan until you are ready to serve.