Chicken Coq Au Vin with Parmesan 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


    - 10 chicken Maryland legs
    - 3 tablespoons CHEF® Chicken Liquid Concentrate
    - 10 slices pancetta
    - 1 Tbsp olive oil
    - 10 shallots peeled and halved
    - 10 cloves garlic, peeled
    - 15 baby carrots, peeled and cut in half lengthwise

    - 1 tablespoon olive oil
    - 500 gms field or mixed mushrooms, sliced
    - 1 onion finely diced
    - 1 clove garlic, finely diced
    - 3 sprigs fresh thyme
    - 250mls red wine
    - 2L water
    - ¼ cup CHEF® Chicken Liquid Concentrate
    - Arrowroot or corn flour to thicken

    - 6-8 large Agria potatoes, peeled
    - 50 gms butter
    - ½ cup hot cream
    - ½ cup grated parmesan cheese
    - Thyme leaves, sea salt and cracked pepper

    - 10 portions brussel sprouts, halved and larger leaves pulled apart
    - ¼ cup olive oil
    - 1 clove garlic, finely chopped
    - Cracked pepper
    - 2 Tbsp CHEF® Chicken Liquid Concentrate
    2 Tbsp toasted pine nuts


    1. Pre-heat oven to 180 degrees. Brush chicken legs with CHEF® Chicken Liquid Concentrate and wrap in pancetta slices. Arrange on a roasting tray and roast for 30-40 minutes or until golden and cooked through.

    2. Sear shallots, baby carrots and garlic in olive oil, until coloured and finish off cooking in the oven until tender.

    3. For the sauce, sauté mushrooms, finely diced onion and garlic in olive oil. Add thyme and red wine, let evaporate by half. Add combined water and CHEF® Chicken Liquid Concentrate and simmer for 10 minutes, thicken or reduce until saucy. Taste for seasoning.

    4. 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.

    5. 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® Chicken Liquid Concentrate. Toss until tender and green. Add toasted pine nuts and season to taste.

    6. Serve golden chicken legs with roasted vegetables, whipped parmesan mash and sautéed brussels. Drizzle over extra sauce and garnish with thyme. 



    - 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

    - For a creamy sauce version, swap out the red wine for white wine and finish the sauce with a splash of cream