Double Protein Chicken & Bacon Coq Au Vin with Smashed Potatoes - My Food Bag

Steps Pat chicken dry and season with salt and pepper. Cut mushrooms into halves or quarters until the same size.Cut onion into wedges. Roughly chop garlic. Heat oil in a frypan on high. Cook chicken for 2-3 mins a side (in batches if needed), until well browned. Remove from pan and set aside.Return pan to medium-high and add mushrooms, onion, garlic, measure of herb blend and bacon to pan. Cook for 5-6 mins, until softened. Add tomato paste and red wine reduction and cook for 1 min, scraping the bottom of the pan with a wooden spoon to release any caramelisation into the sauce. Return chicken to pan with any resting juices. Add chicken stock and cornflour. Cover, bring to a gentle boil, then reduce to a simmer and cook for 15-20 mins, until chicken is cooked through.Stir through first measure of butter and spinach.Season to taste with salt and pepper. Meanwhile, dice potatoes 3cm. Place in a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and drop heat to medium. Cook for about 20 mins, until tenderDrain well and return to pot with second measure of butter.Crush with a large spoon or potato masher. Season to taste with salt and pepper. Plate coq au vin with smashed potatoes.Bon appetit!