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.
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.
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. )
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ cup
boiling water
• 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.
• 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.
• 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.
• 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.
• 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.
• Carve chicken in half. • Divide chicken, mash and veggies between plates. • Pour bacon-mushroom gravy over chicken to serve. Enjoy!