Coq au vin recipe | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 90 gm butter, coarsely chopped at room temperature
• 1.6 kg free-range chicken, jointed
• 150 gm piece of pancetta, cut into 1 cm pieces
• 12 small pickling onions
• 125 ml brandy, warmed (½ cup)
• 750 ml Beaujolais (3 cups)
• 500 ml chicken stock (2 cups)
• 3 parsley stalks
• 2 fresh bay leaves
• 2 sprigs of thyme
• 2 small heads garlic, halved lengthways
• 1 tbsp plain flour
• 200 gm mixed small mushrooms such as pine, Swiss brown and button, trimmed
• ¼ cup coarsely chopped flat-leaf parsley
• Mashed potato
• 1 kg desiree potatoes, peeled and cut into quarters
• 50 gm butter, coarsely chopped
• 125 ml pouring cream (½ cup)