coq au vin blanc with parsley crush

Chicken cooked with button mushrooms, celery and chopped ham, and flavoured with TABASCO® Brand Pepper Sauce which adds a special flavour explosion, served with crushed new potatoes.

Serves: 4

600ml/1pt dry white wine
1.6kg/3/1/2lb chicken in 8 pieces
1 onion peeled and roughly chopped
2 sticks celery chopped
flat leaf parsley stalks (reserve leaves for crush)
2 tbsp seasoned flour
3 tbsp sunflower oil
1 thick slice of ham, diced
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 sticks celery, sliced across
100ml/4fl oz chicken stock
175g button mushrooms, wiped and sliced
10 drops TABASCO® Brand Pepper Sauce
salt and freshly ground black pepper
450g/1lb new potatoes
25g unsalted butter
1 tbsp finely chopped flat leaf parsley

Method:

1. Pour wine into a bowl and add chicken pieces with roughly chopped onion, chopped celery and parsley stalks. Leave to marinate for an hour. Remove chicken pieces and blot on kitchen paper.

2. Dip chicken pieces in seasoned flour and shake off excess.
Heat oil in a pan and fry chicken pieces to brown all over. Transfer to a flameproof casserole dish. Add ham to pan and fry to brown, then add finely chopped onion, garlic and sliced celery and toss around to soften. Transfer all to casserole dish. Pour over strained wine from marinade and chicken stock and bring to boil. Turn down to simmer for 30 minutes with the lid on.

3. Add mushrooms and TABASCO® Sauce to casserole dish. Continue cooking for another 30 minutes with the lid half on until chicken is tender and sauce is reduced. Season with salt and freshly ground black pepper.

4. For the crush, cook new potatoes in lightly salted boiling water. Drain, then roughly mash with butter. Stir in parsley and season. Serve with chicken.

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