Coq Au Vin-Style Chicken
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Coq Au Vin-Style Chicken

Coq Au Vin-Style Chicken

with Bacon-Mushroom Gravy, Mash & Veggies

Bring some French flair to the table with a HelloFresh take on Coq au Vin. By roasting the chook instead of braising it in the rich gravy, you'll have time to make the other components without breaking a sweat.

Allergens:
Milk
•Gluten
•Soy
•Sulphites
•Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

half chicken

2

potato

1

carrot

1 bag

green beans

1

brown onion

3 clove

garlic

1 sachet

black peppercorns

2 sprig

rosemary

1 packet

sliced mushrooms

1 packet

diced bacon

(May be present: Soy. )

1 sachet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

40 g

butter

(Contains Milk;)

2 tbs

milk

(Contains Milk;)

½ cup

boiling water

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Nutritional Values

Energy (kJ)4753 kJ
Fat66.3 g
of which saturates26.5 g
Carbohydrate41.8 g
of which sugars19.1 g
Protein91.3 g
Sodium1117 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season the half chicken with a good pinch of salt and pepper. • Sear chicken, skin side down first, until browned, 4-5 minutes each side. • Transfer chicken to lined oven tray and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

2
2

• Meanwhile, peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.

3
3

• Meanwhile, cut carrot into thin sticks. Trim green beans. Finely chop brown onion and garlic. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans until tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season, then transfer to a bowl and cover to keep warm.

4
4

• While the chicken is resting, lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. Pick and finely chop rosemary leaves. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook crushed peppercorns until fragrant, 30 seconds. Add onion, sliced mushrooms, diced bacon, rosemary and remaining garlic. Cook, breaking up bacon with a spoon, until bacon is cooked and mushrooms are tender, 6-8 minutes. Set aside.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

5
5

• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and chicken resting juices, whisking, until smooth, 1 minute. • Stir in mushroom-bacon mixture until combined.

6
6

• Carve chicken in half. • Divide chicken, mash and veggies between plates. • Pour bacon-mushroom gravy over chicken to serve. Enjoy!