Coq au vin with crème fraîche mash recipe
 Impress your mates at a dinner party – or just show off at home – with this easy eight-stage coq au vin recipe made with white wine and served with creamy mash. 1.5kg/3¼lb chicken, jointed 150g/5oz diced bacon or lardons10 French shallots, peeleda few thyme sprigs1 rosemary sprig1 tsp dried chilli flakes3 tbsp olive oil250ml/9fl oz white winesmall knob of butter350g/13oz mixed mushrooms (such as oyster and chestnut), sliced3 garlic cloves, crushedsmall handful chopped fresh flatleaf parsley 1.5kg/3¼lb chicken, jointed 150g/5oz diced bacon or lardons 10 French shallots, peeled a few thyme sprigs 1 rosemary sprig 1 tsp dried chilli flakes 3 tbsp olive oil 250ml/9fl oz white wine small knob of butter 350g/13oz mixed mushrooms (such as oyster and chestnut), sliced 3 garlic cloves, crushed small handful chopped fresh flatleaf parsley 800g/1¾Ib potatoes, peeled and chopped150ml/5fl oz milk25g/1oz butter110g/4¼oz crème fraîche (or 110ml/4¼fl oz single cream)sea salt, to taste 800g/1¾Ib potatoes, peeled and chopped 150ml/5fl oz milk 25g/1oz butter 110g/4¼oz crème fraîche (or 110ml/4¼fl oz single cream) sea salt, to taste Method For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes.When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven.Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley.Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Mash the potatoes until smooth. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt.To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven. When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley. Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Mash the potatoes until smooth. Mash the potatoes until smooth. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt. To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. Recipe tips For special occasions Bill likes to blend the potatoes until smooth in a food mixer with a paddle attachment rather than mashing them.