This dish is inspired by the classic Coq au Vin, combining chicken and smoked bacon, braised in a full-bodied sauce with caramelised shallot, leek and baby chestnut mushrooms. You'll swap the more traditional red wine with Shaoxing wine, to give the dish a lighter feel without losing flavour. Served over parsley mash. C'est délicieux!
Prep Time
45 min
Cuisine
French
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel the potatoes and cut them into large, bite-size pieces
Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until they're fork-tender
Once done, drain and return the cooked potatoes to the pot to steam dry
2
Meanwhile, cut the chicken thigh fillets into large pieces
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the chicken with a generous pinch of both salt and pepper and cook for 6 min, or until golden, turning once half way
Once done, transfer the golden chicken to a plate and set aside, keeping the pan
3
Meanwhile, chop the smoked streakybacon into small, bite-size pieces
Peel and finely slice the garlic
Peel the shallots and cut them into quarters
Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely
4
Return the pan to a medium-high heat
Once hot, add the chopped bacon and cook for 2 min or until it's beginning to crisp
Once crispy, add the quartered shallot and baby chestnut mushrooms and cook for 4 min further, or until everything's beginning to caramelise and brown
Once done, transfer the bacon, shallot and mushroom to a plate, keeping the pan
5
Return the pan to a medium heat with a large knob of butter
Once melted, add the sliced leek and bay leaf[ves] with a pinch of salt and cook for 3 min or until they're beginning to soften, then add the sliced garlic andcook for a further 1 min
Meanwhile, boil a kettle
Stir 1 tbsp [2 tbsp]flour into the softenedleek and cook for 1 min
6
Add the Shaoxing wine and cook for 30 sec
Add 450ml [900ml]boiled water and return the bacon, shallot and mushroom to the pan
Increase the heat to medium-high and cook for 2 min
Return the brownedchicken to the pan and cook for a further 8-10 min or until the sauce has thickened to a gravy-like consistency and the chicken is cooked - this is your stew
7
Meanwhile, chop the parsley finely, including the stalks (reserve some leaves for garnish!)
Return the drained potatoes to a low heat with a large knob of butter and a splash of milk and mash until smooth
Season with a generous pinch of salt and pepper and stir through the chopped parsley - this is your parsley mash
8
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