This slow cooked french style Coq au vin with Parmesan Mashed Potato is a delicious hearty meal for a cold winters night. Coq au vin literally translates to Chicken in Wine (rooster actually but these days we just use chicken) and is a slow braised stew made with vegetables, bacon and mushrooms. The earliest record of Coq au vin dates back to the time of Julius Caesar and has been a very popular French dish. The mashed potato is a perfect accompaniment for mopping up the sauce (or you can also use crusty bread) yum!
Contains: Milk and Milk Products, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt, red wine
Ingredients: Chicken thighs, olive oil, bacon, mushrooms, garlic, plain flour, paprika, red wine, peas, chicken stock, tomato paste, thyme, potatoes, olive oil spread, parmesan, milk, salt, pepper.
Reheating Instructions: Defrost overnight in the fridge or by using the defrost function on your microwave. Microwave on high for 6 mins, stir then reheat for a further 3 mins if required or until piping hot.
About your cook, Kate, Leichhardt
I developed a love of cooking through watching my mum make old family favourites such as Sunday roast, spaghetti bolognese and meatloaf. She always had special little tricks and family secrets to make the meals extra tasty. She passed away a few years ago so these memories are very treasured.
I enjoy cooking homely 'comfort' food but in a healthy way. I love french and Italian food. I also love cooking Indian and a range of other cuisines. Anything that feeds the body and the soul.