Coq au Vin with Mashed Potatoes

Ingredients

Quantities are for one portion.

• 100 mlchicken stock
• 150 mlred wine
• 15 mlolive oil
• 20 mlwhole milk
• salt and pepper to taste
• 100 gmushrooms, quartered
• 100 gpearl onions, peeled
• 10 gbutter
• 200 gpotatoes, peeled and cubed
• 50 gsmoked bacon, diced
• 150 gchicken thighs, bone-in

Method

1. Boil the cubed potatoes in salted water until soft, then drain. Mash with the butter and milk, season with salt and pepper, and keep warm.
2. Heat the olive oil in a heavy pot or Dutch oven. Fry the diced bacon until crisp, removing it and leaving the fat.
3. Season the chicken thighs and sear them in the hot bacon fat until browned on both sides. Remove and set aside.
4. Add the pearl onions and quartered mushrooms to the pot, cooking until lightly browned.
5. Return the chicken and bacon to the pot. Pour in the red wine and chicken stock, bringing the liquid to a simmer.
6. Cover and cook over low heat until the chicken is completely tender and the sauce has reduced to a deep glaze.
7. Serve the braised chicken and rich wine sauce over the mashed potatoes.