John Myers
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Coq Au Vin with Grilled Root Vegetables and Duchess Potatoes
The perfect coq au vin with grilled root vegetables and duchess potatoes recipe with a picture and simple step-by-step instructions.
For the coq au vin:
- 2 Pc. Corn chickens
- 8 Pc. Shallots
- 150 g Smoked bacon streaked
- 75 g Butter
- 2 tbsp Flour
- 1 l Red wine
- 1 Pc. Bouquet garni
- 200 g Mushrooms
- 5 Pc. Sprigs of thyme
- 7 Pc. Garlic cloves
- Salt
For the grilled vegetables:
- 1 Pc. Jerusalem artichoke fresh
- 2 Pc. Ur carrots
- 1 Pc. Turnip
- 1 Pc. Rosemary sprig
- 5 Pc. Garlic cloves
For the duchess potatoes:
- 600 g Floury potatoes
- 2 Pc. Eggs
- 100 g Butter
- 1 pinch Nutmeg
- Salt
- 100 ml Milk
- In a casserole, fry the diced bacon with the halved shallots. Add the halved chicken and sprinkle with flour. Deglaze with the wine and then season and cook covered with the bouquet garni for about 1 hour. In the last quarter of an hour, add the mushrooms.
- For the grilled vegetables, peel all the vegetables and cut into slices about 5 mm thick. Sear them in a grill pan. Spread the fried vegetables in a plate lined with the herbs and garlic and sprinkle with salt.
- Boil a mashed potatoes for the potatoes and use a piping bag to squirt this onto a baking sheet lined with baking paper. Bake the whole thing in the preheated oven at 180 degrees convection for about 8-10 minutes until golden yellow.
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