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Friday, 2 December 2016

Coq au vin with celeriac mash

Skin on or skin off ... that is the question! Whatever your preference, in this recipe suggestion, the mix and flavour of the chicken with the vegetables and herbs is just delicious. The accompaniment of celeriac mash, always a low carb winner, just adds nicely to this dish - so have a look at the recipe and perhaps give it a whirl ...

Serves 4

Olive oil spray
100g diced pancetta
8 chicken thighs, (skin removed if preferred)
1 onion, finely chopped
2 carrots, peeled and cut into half-moons
2 sticks celery, trimmed and finely chopped
250g chestnut mushrooms, sliced
2 tbsp flour
1 tbsp thyme leaves
1 sprig rosemary, leaves roughly chopped
1 tbsp sage leaves, roughly chopped
1 bay leaf
300ml red wine
500ml chicken stock
10 shallots, peeled and halved
2 cloves garlic, crushed
800g celeriac, roughly cubed
Parsley, to serve

1. Spritz the olive oil in a large saucepan and cook the pancetta until it releases its natural oils. Remove with a slotted spoon and set aside. Add the chicken thighs and cook for 4-6 minutes until well browned all over. Remove the thighs and set aside.
2. Add the onion, carrots and celery to the pan, season, and cook for another 3-4 minutes until just tender. Add the mushrooms, turn the heat up and cook for 3-4 minutes until golden. Stir in the flour and cook for a minute, stirring until a paste has formed.
3. Stir through the herbs and pancetta, then pour in the wine. Leave it bubbling for 2-3 minutes until the alcohol has evaporated. Add the stock and peeled shallots, then bring to the boil. Place the chicken thighs back in the pan and cook with the lid on for 10 minutes. Take the lid off and continue cooking for 20-25 minutes until the sauce has thickened slightly and the chicken is cooked through, always check chicken is thoroughly cooked.
4. Meanwhile, make the mash. Lightly spritz a saucepan with the oil and cook the garlic for 1-2 minutes until fragrant. Add the celeriac and cook for 1 minute, before pouring over cold water to cover. Bring to the boil and cook for 8-10 minutes until very tender, then mash well with seasoning.
5. To serve, spoon the chicken on to a bed of celeriac mash and sprinkle with parsley.

Original idea from here

A variety of recipe ideas is within this blog, but please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said...

celeriac mash is new to me

eileeninmd said...

Hello, this meal does look delicious. I usually love chicken without the skin. Enjoy your day and a happy weekend ahead!

Jo said...

Yum, I love coq au vin, but definitely skin off.

Mike@Bit About Britain said...

Oh - I like the look of that, Jan. I'm a 'skin on' person - can't beat the extra flavour.

Cheryl said...

Love the skin on coq au vin ( I was a 1970's dinner party girl :)
Celeriac is very under rated, I really like it and use it a lot.

Haddock said...

Looks yummy.
I always liked chicken without the skin.

Debbie said...

starting with pancetta - is it even possible for this to not taste amazing?? and i really do love the thighs, so much more juice and flavor. i go skin on but i'm sure you could have guessed that!!

thanks for sharing jan, you always do such a nice job with these healthy meals!!

Francisco Manuel Carrajola Oliveira said...

Hummm mais um prato magnifico e com muito bom aspecto.
Um abraço e bom fim-de-semana.

Lowcarb team member said...

Francisco translation:
Hmmm another great dish and very good looking.
A hug and a good weekend.

The Happy Whisk said...

If I could eat this, I would.

Magic Love Crow said...

Looks so good! Thank you!