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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Try this speedy version of this French classic served over a bed of creamy mashed potato. Ingredients:
1 2/3 lbs potatoes, diced |
4 -5 tablespoons olive oil |
6 boneless skinless chicken thighs, halved |
1 tablespoon flour, seasoned with |
salt and pepper |
8 white pearl onions, quartered |
4 slices smoked streaky bacon, cut into strips |
3 ounces button mushrooms, quartered |
1 garlic clove, crushed |
2 tablespoons brandy |
1 1/4 cups red wine |
2 sprigs thyme or 1/2 teaspoon dried thyme |
1 tablespoon tomato paste |
1/2 teaspoon cornstarch |
2 tablespoons parsley, chopped |
salt and pepper |
Directions:
1. Cook the diced potatoes in a large pan of boiling, salted water for 10-15 minutes until tender.
2. Meanwhile, heat 1 tablespoon of the oil in a large pan. Dust the chicken thighs with seasoned flour and cook in the pan for 1-2 minutes on each side.
3. Add the onion and bacon and cook for 2-3 minutes, then add the mushrooms and garlic and stir-fry for a further 2 minutes until well browned. Pour over the brandy and carefully ignite.
4. When the flames have subsided, pour in the red wine and bring to the boil.
5. Add the thyme and tomato paste and simmer gently for 15 minutes until the chicken is cooked.
6. Mix the cornstarch to a smooth paste with a little water and stir it in, return to the boil and cook for a minute or so, stirring until thickened; season to taste.
7. Drain the potatoes and mash well. Stir in the remaining olive oil and the parsley; season to taste.
8. Divide among the serving plates and spoon over the coq au vin. Serve immediately.
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