Coq au Vin with sweet potato and sage mashed potatoes

Name: Coq au Vin with sweet potato and sage mashed potatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Chicken legs (approx. 200 g each); 2 Chicken breasts (à approx. 475 g; with skin, on the bone); 4 discs Bacon; 500 g Mushrooms; 250 g Carrots; 300 g Sweet potato; 2 Onions; 2 Garlic cloves; 6 Stem(s) Thyme; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Sugar; 1 TABLESPOON Flour; 1 TABLESPOON Tomato paste; 1 glass (500 ml) Poultry stock; 600 ml dry red wine; 2 Bay leaves; 4 Stem(s) Sage; 1 kg floury potatoes; 4 Stem(s) flat leaf parsley; 1⁄4 l Milk; 2 TABLESPOONS Butter

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Chicken legs (approx. 200 g each)
2 Chicken breasts (à approx. 475 g; with skin, on the bone)
4 discs Bacon
500 g Mushrooms
250 g Carrots
300 g Sweet potato
2 Onions
2 Garlic cloves
6 Stem(s) Thyme
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Sugar
1 TABLESPOON Flour
1 TABLESPOON Tomato paste
1 glass (500 ml) Poultry stock
600 ml dry red wine
2 Bay leaves
4 Stem(s) Sage
1 kg floury potatoes
4 Stem(s) flat leaf parsley
1⁄4 l Milk
2 TABLESPOONS Butter

Directions

1
Divide legs into upper and lower legs. Cut breast fillets with skin from the bone. Wash meat and pat dry. Cut bacon into fine strips. Clean the mushrooms, possibly wash and halve them.
2
Peel and wash carrots and sweet potatoes and cut them into cubes of approx. 1 1⁄2 cm. Peel onions and garlic, dice finely. Wash thyme, shake dry and remove the leaves.
3
Heat the oil in a large frying pan. Fry the meat thoroughly all around. Season with salt and pepper and remove. Fry the bacon briefly in hot frying fat. Add mushrooms and fry until brown. Season with salt and pepper.
4
Add carrots, sweet potato, onions, garlic and thyme, also fry briefly. Season again. Dust with flour and sauté briefly. Stir in tomato paste and sweat it. Add stock and wine.
5
Add meat and bay leaf. Bring to the boil and braise covered over a low to medium heat for approx. 1 1⁄4 hours.
6
In the meantime wash sage. Peel, wash and chop the potatoes. Cover the potatoes and sage stems and cook in boiling salted water for about 25 minutes. Wash parsley, shake dry, chop finely.
7
Drain the potatoes and remove the sage stems. Add milk and butter and mash finely with a potato masher. Season with salt and nutmeg. If desired, cut sage finely and fold in. Season coq au vin with salt, pepper and sugar.
8
Serve with mashed potatoes, sprinkle with parsley.