Coq Au Vin Blanc

Here’s what you’ll need

For the chicken

• 1.5kg chicken, jointed
• 150g lardons
• 10 shallots, peeled
• Thyme sprigs
• Rosemary sprig
• 1 tsp dried chilli
• 3 tbsp olive oil
• 250ml white wine
• Small knob of butter
• 350g nut brown cap mushrooms
• 3 garlic cloves, crushed
• Fresh flat-leaf parsley, chopped
• Sea salt and pepper

For the creamy mash

• 800g potatoes, peeled and chopped
• 150ml milk
• 25g butter
• 110ml single cream
• Sea salt

Step-by-step method

For the coq au vin

1. Preheat the oven to 220C.
2. Place the chicken pieces in a large roasting tin, then scatter with the lardons, shallots, thyme, rosemary and chilli. Season to taste.
3. Drizzle over two tablespoons of olive oil and roast in the preheated oven for 20 minutes.
4. Add the white wine and roast for a further 20-25 minutes. Remove from the oven.
5. In a large frying pan over medium heat, heat the butter and remaining oil. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes.
6. Tip the mushrooms and garlic over the chicken and scatter with the parsley.

For the creamy mash

1. Boil the potatoes in salted water until tender.
2. Drain well, return to the hot pan, and mash until smooth.
3. Heat the milk and butter in a small pan over medium heat, until the butter melts (do not allow to boil).
4. Add the hot milk and butter to the potatoes and fold in the cream, then season to taste.