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Food

Coq au vin rose, pommes purée and frisee salad

Preparation time
15 minutes
Cooking time
1 hour 15 minutes
Serves
4

INGREDIENTS

  • 100g speck or smoky bacon, rind removed, cut into 1cm pieces
  • 20g butter
  • 1 tbsp extra virgin olive oil
  • 200g button mushrooms (halved or quartered if large)
  • 4 chicken Marylands or 1.2 kilos approx. chicken pieces on the bone
  • 2 tbsp plain flour
  • Salt and pepper to taste
  • 24 pearl onions or 12 pickling onions (halved if large) peeled
  • 1 medium carrot, sliced thickly
  • 2 trimmed celery sticks, sliced thickly
  • 4 cloves garlic, sliced
  • 4 sprigs fresh thyme
  • 2 fresh bay leaves
  • 2 cups (500ml) Rosé
  • 2 cups (500ml) chicken stock
  • 1 tbsp (20mls) lemon juice (optional)
  • ½ cup torn fresh flat-leaf parsley leaves

Pommes purée

  • 800g desiree potatoes, unpeeled
  • 75ml warm milk
  • 75ml warm cream
  • 50g cold butter, diced
  • Salt and white pepper

Frisee salad

  • 50g frisee lettuce (baby endive), washed, dried, torn
  • 50g mesclun or mixed salad leaves
  • Classic French vinaigrette
  • 2 tbsp (40ml) extra virgin olive oil
  • 3 tsp tarragon vinegar
  • ½ tsp Dijon mustard
  • ½ clove garlic, crushed
  • Pinch of sugar
  • Salt and freshly ground black pepper

METHOD

  1. Place very large frying pan with deep sides and lid over medium heat and cook the speck until brown. Remove with a slotted spoon and drain on absorbent paper. Add half the butter and oil to the same pan or a stockpot. Sauté mushrooms only until golden. Remove with slotted spoon.
  2. Dust chicken with seasoned flour. Add remaining butter and oil to the pan. Brown chicken on all sides; drain on absorbent paper. Remove all but 2 teaspoons of fat from the pan.
  3. Add the onions, carrot, celery, mushrooms, garlic, thyme and bay leaves to same pan; cook, stirring, until vegetables are fragrant. Add the Rosé, bring to the boil; simmer, uncovered, until reduced by half.
  4. Return the speck and chicken to the pan; pour chicken stock and bring to the boil. Reduce heat to medium-low, cover with tight-fitting lid and simmer for 1 hour, or until chicken is tender.
  5. For pommes purée: cover potatoes with cold water in a large saucepan and bring to the boil. Lower heat and simmer for 15 minutes or until very tender. Drain well, return to hot pan and toss briefly to steam dry. Push through a potato ricer while still hot (this will remove the skin). Add warm milk and cream and butter to potato and mix well. Season to taste.
  6. Remove chicken from the pot and place on a plate. Cover with foil to keep warm. Increase heat to high under pan and boil sauce until it reduces and thickens. Season to taste with lemon juice, salt and pepper.
  7. Plate chicken with pommes puree and pour over sauce. Serve with frisee salad made by dressing leaves with combined vinaigrette ingredients.
Food
Preparation time
15 minutes
Cooking time
1 hour 15 minutes
Serves
4

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Two Blues Sauvignon Blanc 2014
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