Coq au vin with sweet potatoes and sage mashed potatoes

Name: Coq au vin with sweet potatoes and sage mashed potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Chicken legs (approx. 200 g each); 2 Chicken breasts on bone, with skin (à approx. 475 g); 4 discs Bacon (à approx. 10 g); 500 g Mushrooms; 2 Onions; 2 Garlic cloves; 250 g Carrots; 300 g Sweet potatoes; 7 Stem(s) Thyme; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2–3 Bay leaves; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 500 ml Poultry stock; 600 ml dry red wine; 3-4 Stem(s) Sage; 1 kg Potatoes; 3-4 Stem(s) Parsley; 250 ml Milk; 50 g Butter; 7-10 Tbsp freshly grated nutmeg; 1 pinch Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Chicken legs (approx. 200 g each)
2 Chicken breasts on bone, with skin (à approx. 475 g)
4 discs Bacon (à approx. 10 g)
500 g Mushrooms
2 Onions
2 Garlic cloves
250 g Carrots
300 g Sweet potatoes
7 Stem(s) Thyme
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2–3 Bay leaves
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
500 ml Poultry stock
600 ml dry red wine
3-4 Stem(s) Sage
1 kg Potatoes
3-4 Stem(s) Parsley
250 ml Milk
50 g Butter
7-10 Tbsp freshly grated nutmeg
1 pinch Sugar

Directions

1
Wash the chicken parts and dab dry. Separate legs into upper and lower legs. Cut breast fillets with skin from the bone. Cut bacon into fine strips. Clean and halve mushrooms. Peel and chop onions.
2
Peel and finely chop the garlic.
3
Peel and chop the carrots. Sweet potatoes peel, wash and also finely dice. Wash thyme, shake dry and, except for 3 stems for garnishing, pluck off leaves.
4
Heat the oil in a large frying pan, fry the meat very strongly all around, season with salt and pepper. Take out. Fry the mushrooms in the frying fat while turning, season with salt and pepper. Add onions, garlic, carrots, chopped thyme, bay leaf and sweet potatoes.
5
Fry briefly while turning, season again with salt and pepper.
6
Stir in the tomato paste. Dust with flour, sweat briefly. Add meat again. Deglaze with stock and red wine, bring to the boil, cover and cook over a low to medium heat for about 1 1/4 hours.
7
In the meantime, wash the sage, shake dry, and pluck the leaves from the stalks. Peel potatoes, cut in half depending on size, wash thoroughly. Cook potatoes and sage in boiling salted water for about 25 minutes.
8
Roughly pluck the remaining thyme. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Boil up milk and butter. Drain the potatoes and let them steam briefly. Add milk and butter mixture and mash finely with a potato masher.
9
Season with salt and nutmeg.
10
Season the coq au vin with salt, pepper and sugar. Arrange the coq au vin with mashed potatoes, sprinkle with parsley and thyme.