Enjoy our take on Coq au Vin made with carrots, celery and onion. This saucy dish is served with smooth gem squash mash and a sprinkling of fresh parsley, the perfect accompaniments to this divine French-inspired dinner!
Coq au Vin
Coq au Vin
with gem squash mash
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Carrot
- Celery Stalk
- Celery Stalks
- Chicken
- Chicken Stock
- Cornflour
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Fresh Parsley
- Fresh Thyme
- Gem Squash
- Onion
- Onions
- Red Wine
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
WHAT A GEM!
Place the gem squash in a pot and fully submerge in water. Cover with the lid and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – don’t burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until the flesh is smooth and the butter has melted (if using). Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place in a bowl along with ½ the chopped thyme, and some seasoning. Toss until fully combined. Place a pan over a medium heat with a drizzle of oil. When hot, add the chicken and fry for 3-4 minutes per side until browned. Remove from the pan on completion.
COQ AU VIN
Dilute the stock with 200ml of boiling water. Place the cornflour in a small bowl and mix in 1 tbsp of diluted stock until a runny paste - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks, the diced onion, and the chopped celery, and fry for 3-4 minutes until softened and browned. Add the tomato paste and the remaining thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock, the slurry, the red wine, and the browned chicken. Bring to the boil. Once boiling, reduce the heat and leave to simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened. Season to taste.
VOILA!
Plate up the gem squash mash. Side with the coq au vin and all the saucy goodness. Finish off with a sprinkling of the chopped parsley. Look at you go, Chef!
Gem Squash - 1
Free-range Chicken Leg Quarter - 1
Fresh Thyme - 4g
Chicken Stock - 5ml
Cornflour - 5ml
Carrot - 120g
Onion - 1
Celery Stalk - 1
Tomato Paste - 7,5ml
Red Wine - 50ml
Fresh Parsley - 4g
WHAT A GEM!
Place the gem squash in a pot and fully submerge in water. Cover with the lid and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – don’t burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until the flesh is smooth and the butter has melted (if using). Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place in a bowl along with ½ the chopped thyme, and some seasoning. Toss until fully combined. Place a pan over a medium heat with a drizzle of oil. When hot, add the chicken and fry for 3-4 minutes per side until browned. Remove from the pan on completion.
COQ AU VIN
Dilute the stock with 400ml of boiling water. Place the cornflour in a small bowl and mix in 2 tbsp of diluted stock until a runny paste - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks, the diced onion, and the chopped celery, and fry for 3-4 minutes until softened and browned. Add the tomato paste and the remaining thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock, the slurry, the red wine, and the browned chicken. Bring to the boil. Once boiling, reduce the heat and leave to simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened. Season to taste.
VOILA!
Plate up the gem squash mash. Side with the coq au vin and all the saucy goodness. Finish off with a sprinkling of the chopped parsley. Look at you go, Chef!
Gem Squash - 2
Free-range Chicken Leg Quarters - 2
Fresh Thyme - 8g
Chicken Stock - 10ml
Cornflour - 10ml
Carrot - 240g
Onion - 1
Celery Stalks - 2
Tomato Paste - 15ml
Red Wine - 100ml
Fresh Parsley - 8g
WHAT A GEM!
Place the gem squash in a pot and fully submerge in water. Cover with the lid and place over a high heat. Once boiling, cook for 30-35 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – don’t burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until the flesh is smooth and the butter has melted (if using). Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place in a bowl along with ½ the chopped thyme, and some seasoning. Toss until fully combined. Place a pan over a medium heat with a drizzle of oil. When hot, add the chicken and fry for 3-4 minutes per side until browned. Remove from the pan on completion.
COQ AU VIN
Dilute the stock with 600ml of boiling water. Place the cornflour in a small bowl and mix in 3 tbsp of diluted stock until a runny paste - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks, the diced onion, and the chopped celery, and fry for 4-5 minutes until softened and browned. Add the tomato paste and the remaining thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock, the slurry, the red wine, and the browned chicken. Bring to the boil. Once boiling, reduce the heat and leave to simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened. Season to taste.
VOILA!
Plate up the gem squash mash. Side with the coq au vin and all the saucy goodness. Finish off with a sprinkling of the chopped parsley. Look at you go, Chef!
Gem Squash - 3
Free-range Chicken Leg Quarters - 3
Fresh Thyme - 12g
Chicken Stock - 15ml
Cornflour - 15ml
Carrot - 360g
Onions - 2
Celery Stalks - 3
Tomato Paste - 22,5ml
Red Wine - 150ml
Fresh Parsley - 12g
WHAT A GEM!
Place the gem squash in a pot and fully submerge in water. Cover with the lid and place over a high heat. Once boiling, cook for 30-35 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – don’t burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until the flesh is smooth and the butter has melted (if using). Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place in a bowl along with ½ the chopped thyme, and some seasoning. Toss until fully combined. Place a pan over a medium heat with a drizzle of oil. When hot, add the chicken and fry for 3-4 minutes per side until browned. Remove from the pan on completion.
COQ AU VIN
Dilute the stock with 800ml of boiling water. Place the cornflour in a small bowl and mix in 4 tbsp of diluted stock until a runny paste - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks, the diced onion, and the chopped celery, and fry for 5-6 minutes until softened and browned. Add the tomato paste and the remaining thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock, the slurry, the red wine, and the browned chicken. Bring to the boil. Once boiling, reduce the heat and leave to simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened. Season to taste.
VOILA!
Plate up the gem squash mash. Side with the coq au vin and all the saucy goodness. Finish off with a sprinkling of the chopped parsley. Look at you go, Chef!
Gem Squash - 4
Free-range Chicken Leg Quarters - 4
Fresh Thyme - 15g
Chicken Stock - 20ml
Cornflour - 20ml
Carrot - 480g
Onions - 2
Celery Stalks - 4
Tomato Paste - 30ml
Red Wine - 200ml
Fresh Parsley - 15g
Woolies Products in this dish
