Coq Au Vin with Gratin

Preparation time: 10 minutes

Cook time: 75 minutes

Nutrition facts (per serving): 292 cal (19g fat, 25g protein, 2g fiber)

Coq Au Vin is here to add flavors to your dinner table, but this time with a mix of chicken, mushrooms, and cream.

Ingredients (6 servings)

2 tablespoons olive oil

28 ounces chicken thigh fillets, diced

6 eschalots, peeled, halved

3 rashers bacon, rind removed, sliced

2 garlic cloves, sliced

2 ounces button mushrooms, halved

1 tablespoon fresh thyme leaves

2 tablespoons plain flour

1/2 cup dry white wine

3/4 cup chicken stock

2 tablespoons parsley leaves, chopped

2 potatoes, sliced

1/4 cup thickened cream

1/4 cup parmesan, finely grated

Preparation

At 392 degrees F, preheat your oven. Heat half of the oil in a 6-cup casserole dish over high heat. Add the chicken. Sauté for 3 to 4 minutes until brown. Transfer to a suitable plate. Discover how to buy, store, clean, and cut different types of mushrooms, including button, closed cup, and Portobello. Heat the remaining oil in another dish over medium heat. Add bacon, eschalot, and garlic. Sauté for 5 minutes until bacon is crispy. Add the mushrooms and half the thyme. Sauté for 2 minutes. Add flour. Sauté for 1 minute. Gradually add wine, then stock, stirring until sauce is smooth. Stir in parsley. Bring to the boil. Boil for 5 minutes. Return chicken to the dish. Stir to combine. Season with salt and black pepper. Take it off the heat. Place the potato in a bowl. Add the cream, Parmesan and remaining thyme. Toss to coat. Arrange potato over chicken mixture. Drizzle over any remaining cream mixture. Bake, uncovered, for 1 hour until the potato is golden and tender. Serve.