Coq au vin

Not all French food is high in fat! Savour this classic chicken dish with skim-milk mash.

Recipe «Coq au vin» presented in category Recipes / Meat, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author Gomer would need: 1.6kg whole chicken, cut into 8 pieces, skin removed, 40g plain flour, Olive oil spray, to pan-fry, 12 French shallots, peeled, 1 large carrot, peeled, finely chopped , 2 celery sticks, finely chopped, 50g rindless short-cut bacon, finely chopped, 3 garlic cloves, thinly sliced , 500ml red wine, 125ml Massel salt reduced chicken style liquid stock, 400g red delight potatoes, peeled, chopped, 125ml skim milk, warmed, Steamed green beans, to serve.

Ingredients:

• 1.6kg whole chicken, cut into 8 pieces, skin removed 
• 40g plain flour 
• Olive oil spray, to pan-fry 
• 12 French shallots, peeled 
• 1 large carrot, peeled, finely chopped 
• 2 celery sticks, finely chopped 
• 50g rindless short-cut bacon, finely chopped 
• 3 garlic cloves, thinly sliced 
• 500ml red wine 
• 125ml Massel salt reduced chicken style liquid stock 
• 400g red delight potatoes, peeled, chopped 
• 125ml skim milk, warmed 
• Steamed green beans, to serve 

Instructions

1. Dust chicken in flour. Shake off excess. Spray a flameproof casserole dish with oil. Heat over high heat. Cook half the chicken for 2 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
2. Reduce heat to medium. Cook shallots, carrot, celery and bacon for 5-6 minutes or until soft. Stir in garlic for 1 minute. Add chicken, wine and stock. Bring to boil. Cover. Reduce heat to low. Cook for 1 hour or until chicken is tender.
3. Remove chicken. Keep warm. Simmer liquid on high heat for 10 minutes or until reduced by half. Add chicken. Heat for 2 minutes.
4. Meanwhile, cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain. Return to pan. Add milk. Mash until smooth.
5. Serve chicken with mash and beans.