Chicken Coq Au Vin with Parmesan Mash and Brussel Sprouts

Slow Baked Chicken Coq Au Vin with pancetta, caramelised shallots, and field mushrooms served on Parmesan mash with sautéed brussel sprout petals and toasted pine nuts.

    Ingredients

    • 10 chicken Maryland legs
    • 10 slices pancetta
    • 1 tbsp olive oil
    • 10 shallots peeled and halved
    • 80g CHEF Black Garlic Paste
    • 15 baby carrots, peeled and cut in half lengthwise

    Sauce

    • 1 tbsp olive oil
    • 500g field or mixed mushrooms, sliced
    • 1 onion finely diced
    • 10g CHEF Black Garlic Paste
    • 3 sprigs fresh thyme
    • 80g CHEF Red and Port Wine Reduction Paste
    • 2L hot water
    • 150mL CHEF Demi Glace Liquid Concentrate
    • 15mL CHEF Mushroom Liquid Concentrate
    • Arrowroot or corn flour to thicken

    Mash

    • 6-8 large Agria potatoes, peeled
    • 50g butter
    • ½ cup hot cream
    • ½ cup grated Parmesan cheese
    • Thyme leaves, sea salt and cracked pepper
    • Vegetables
    • 10 portions brussel sprouts, halved
    • and larger leaves pulled apart
    • ¼ cup olive oil
    • 1 clove garlic, finely chopped
    • Cracked pepper
    • 15mL CHEF Vegetable Liquid Concentrate
    • 2 tbsp toasted pine nuts

    Method

    • Pre-heat oven to 180°C. Wrap chicken legs in pancetta slices.
    • Arrange on a roasting tray and roast for 30-40 minutes or until golden and cooked through.
    • Sear shallots, baby carrots and CHEF Black Garlic Paste in olive oil, until coloured and finish off cooking in the oven until tender.
    • For the sauce, sauté mushrooms, finely diced onion and CHEF Black Garlic Paste in olive oil.
    • Add thyme and CHEF Red and Port Wine Reduction Paste.
    • Add combined water and CHEF Demi Glace Liquid Concentrate.
    • Then add the CHEF Mushroom Liquid Concentrate and simmer for 10 minutes, thicken with arrowroot or corn flour, or reduce until saucy. Season to taste.
    • Meanwhile, boil potatoes until soft. Drain well and mash with butter, hot cream and Parmesan. Blitz or blend to desired consistency and season with thyme leaves, sea salt and cracked pepper.
    • Trim and halve brussel sprouts and release some of the larger petals. Sauté in olive oil and garlic for 3-4 minutes until slightly coloured then add a splash of water and
    • CHEF Vegetable Liquid Concentrate. Toss until tender and green. Add toasted pine nuts and season to taste.
    • Serve golden chicken legs with roasted vegetables, whipped Parmesan mash and sautéed brussels. Drizzle over extra sauce and garnish with thyme.

     

      Products used in the recipe