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Tuesday, 14 November 2017

Coq au vin with celeriac mash : A November Favourite


It's almost the middle of November, and I don't know about you, but I've found that 2017 has simply flown by! Here in the UK, we have been experiencing cooler weather so perhaps time to turn to a tried and trusted chicken dish. I do find that this recipe is quite often a November favourite!

But do you cook it with skin on or skin off? That is the question! Whatever your preference, I think you'll find that 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 ...

Ingredients:
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

Method:
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.

Taken from an original idea
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

18 comments:

Tom said...

...good autumn dish.

Jo said...

It looks delicious. We enjoy coq au vin, it's a lovely warming dish for this time of year. Skin off for me.

Blogoratti said...

What a nice looking dish, the type to get your taste buds all fired up.

Christine said...

Looks so good, I should also try the celeriac mash.

Sami said...

Should a nice warming meal. Skin off for me...

Valerie-Jael said...

I would like to order a portion right now! Hugs, Valerie

Terri @ Coloring Outside the Lines said...

Well, I know neither the celeriac nor the pancetta. Hmmm. The celriac reminds me of jicama, which I cut up for french fries. Now I have to go searching for these two new to me foods! Thanks for sharing.

Lady Fi said...

The mash sounds nice.

William Kendall said...

The ingredients sound enticing!

Lowcarb team member said...

Terri @Coloring Outside the Lines said:
"The celeriac reminds me of Jicama"

Hi Terri, Jicama is a new vegetable to me so I looked it up, and yes, it seems you can make great low carb fries with it ... have a look here
https://lowcarbyum.com/jicama-fries/

I don't think Jicama is available in the UK, which is a shame ...
However, we do have celeriac, swede etc.

Many thanks for your comment

All the best Jan

Elephant's Child said...

I really must try that celeriac mash. It sounds wonderful.

Mary Kirkland said...

That sounds pretty darn good.

The Joy of Home with Martha Ellen said...

What a lovely recipe, Jan. I like the skin off. It's been quite cool here as well, so comfort food is welcome at our table. ♥

Stephanie said...

I can see why this is a November favorite...it looks and sounds ever so delicious!

Thank you for the sweet comments on my blog as I always enjoy hearing from you. Hugs!

eileeninmd said...

Hello, what a hearty and delicious looking meal. Thank you for sharing the recipe.
Enjoy your day and week ahead.

Prunella Pepperpot said...

Mmmm... that looks delicious and I love celeriac mash!!
Have a great weekend with your family Jan :)

Plowing Through Life (Martha) said...

Winter is definitely on the horizon here. The weather is starting to really cool off. This is a lovely dish for this time of year.

Magic Love Crow said...

Thanks Jan! My mom says thanks too! Big Hugs!