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Tuesday 16 November 2021

Coq au vin with celeriac mash : A lower carb meal

It's the middle of November, and I don't know about you, but I've found this year 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

Some readers may also like this vegetarian dish served with celeriac mash
Mushroom Bourguignon with Celeriac Mash
see the recipe details here


This blog brings a variety of articles and recipe ideas, and it is important to 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

36 comments:

Kay said...

Oh my goodness! That looks really delicious!

NanaDiana said...

I bet that tastes really good! Diana

Rose said...

I bet you are a wonderful cook...my daughters are. They got it from their grandmother and greatmother...LOL Though I did used to try new recipes...

J.P. Alexander said...

Gracia spor la receta se ve muy rico. La hare pronto te mando un beso

Tom said...

...looks and sounds great!

Angie's Recipes said...

I love Coq au vin! This looks divine.

Elephant's Child said...

I hope you enjoy it.

Margaret D said...

That does look very nice Jan. Been cold down here and we are not far from beginning of summer.

Iris Flavia said...

Oh, this reminds me of Kokowääh - if you haven´t seen this - put it on whilst enjoying your dish :-)

Bleubeard and Elizabeth said...

I'm not a fan of dark meat in chicken and I really don't eat enough chicken anymore to even desire Coq au Vin. However, I know a LOT of people are going to love this.

José Antonio Sánchez Rumí said...

That dish looks extraordinary, the preparation seems easy and must be delicious.
Best regards.

aussie aNNie said...

your post make me so hungry each time but love them. x

Valerie-Jael said...

This sounds very yummy! Thanks for sharing! Valerie

Jo said...

I cook my chicken with the skin off when it's going into a dish like this, it looks delicious.

Salty Pumpkin Studio said...

It looks delicious. And, creates a daydrem of having a chef. :)

eileeninmd said...

Looks delicious, thanks for sharing!
Take care, have a happy day!

William Kendall said...

All the ingredients agree with me, so I would go for that.

Ananka said...

It looks good Jan. Thanks for your kind words. Between being ill (that bad cold that was doing the rounds), a toddler, 3 cats and also started a new job....nightshift (which is hard going) I haven't had a minute to myself. I have missed all the bloggers and blogging! Hope to be back now :-D Thanks again x

Bill said...

Sounds and looks great!

Conniecrafter said...

Yes I agree the year has just flown by.
I usually take the skin off of my breast and thighs and leave on the legs and wings

carol l mckenna said...

Yummy looking ~ delish ~ Xo

Living in the moment,

A ShutterBug Explores,
aka (A Creative Harbor)

Divers and Sundry said...

Looks delicious! I tend to get in a rut, and some different recipes are always good to have. I need to bump up my grocery list, though, if I'm going to branch out...

linda said...

This looks amazing, I would remove the chicken skin if I was making it. I really must try celeriac.

Luiz Gomes said...

Boa tarde. Parece maravilhoso e muito gostoso.

Christine said...

A lovely fall dish!

https://linsartyblobs.blogspot.com said...

I like Coq au vin but I've never tried it with celeriac mash.

CJ Kennedy said...

That sounds so fancy!

CJ Kennedy said...

That looks so fancy.

Kinga K. said...

Delicious ❤

Debbie said...

flown by in some ways, not in others!! this looks yummy!!

Beatrice P. Boyd said...

Jan, reading your food posts always makes me hungry and thank goodness we haven't had our dinner yet, which is salmon tonite. This looks like a wonderful cool weather meal.

DUTA said...

I usually take the skin off. The dish looks very appetizing,
and with all the ingredients mentioned by you, inclusive red wine - I'm sure it tastes heavenly!

Marco Luijken said...

Hello Jan,
This looks so delicious. Great tosee how you have made this .
And fantastic to see how you have photograph the meal.

Greetings, Marco

baili said...

looks really delicious dear Jan ,perfect dish it sounds for cooler season :)

except pancetta i think everything is familiar and method is almost same we use here though cook stove mostly

Jeanie said...

I do love coq au vin but I've never had celeric mash. Thanks for the recipe!

Teresa said...

Una verdura que no he comido nunca. Besos.