Chicken Coq Au Vin with Mash and Brussel Sprouts

Slow Baked Chicken Coq Au Vin with pancetta, caramelized shallots, and field mushrooms – served on parmesan mash with sautéed brussel sprout petals and toasted pine nuts
Product: CHEF® Liquid Concentrate Chicken
Category: Gluten Free
Serves: 10
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.

Chef Tips

The chicken can also be cooked all together – make the sauce and use to braise the chicken and vegetables until cooked through and golden

Try whipped polenta instead of potato mash

 

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