Coq au Vin with Jerusalem Artichoke Mash
Sometimes you just can’t go past those comforting classics. Traditionally made with a whole chicken, we’ve sped up the prep by using thighs, but drumsticks or Marylands would also work well. The lightness of the Margrain Pinot Noir makes it a perfect choice.
Trim away any excess fat from the chicken, pat it dry and place in a ziplock bag with the bay leaf, thyme, rosemary and red wine. Leave to marinate for at least an hour, but ideally overnight.
Preheat the oven to 180°C.
Heat a drizzle of oil in a wide casserole dish or lidded, ovenproof pan. Gently fry the lardons until crisp, then remove and set aside. Remove the chicken from the marinade – taking care to reserve the liquid – and pat it dry with paper towels. Season the chicken with a little salt and brown it in batches until golden. Remove from the pan and set aside, then remove any excess fat, leaving just 1-2 tablespoons in the pan.
Add the mushrooms to the pan and fry until browned, adding a little extra oil if needed, then remove and set aside. Gently fry the onions, carrot, and celery, with a little salt, until softened, then add the garlic and tomato paste and fry for one minute.
Return the chicken, lardons, and mushrooms to the pan, then add the brandy if using and allow to reduce by half. Add the reserved marinade (including the herbs) and the chicken stock and bring to a simmer. Cover and transfer to the oven for one hour.
If the liquid needs thickening, mix together the butter and flour to a paste and stir it into the pan in increments until sufficiently thickened. Add the parsley and serve piping hot with the Jerusalem Artichoke Mash.
Peel and dice the artichokes, then place them in a bowl of water with the lemon squeezed into it (this stops the artichokes from discolouring). When you’re ready to cook, drain well and transfer to a saucepan, along with the potatoes. Cover with water, season with salt, and bring to a simmer, cooking for 15-20 minutes until tender. Mash or put through a ricer and add enough milk to loosen slightly.
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4-5 skin-on, bone-in chicken thighs (approx. 800g-1kg)
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
1½ cups Margrain River’s Edge Pinot Noir
A drizzle of olive oil
100g Farro Bacon Lardons or diced streaky bacon
250g brown mushrooms, cleaned
2 onions, diced
1 carrot, finely chopped
1 stick celery, finely chopped
2 cloves garlic, finely chopped
1 tsp salt
2 Tbsp tomato paste
¼ cup brandy (optional)
250ml chicken stock
1 Tbsp butter, softened (optional)
2 Tbsp flour (optional)
½ cup parsley leaves, finely chopped
For the mash:
700g Jerusalem artichokes
400g Agria potatoes, peeled and diced
¼ cup milk