Slow Roasted Coq Au Vin With Sour Cream Mash

Step 1: Preheat oven to 150C.

Step 2: Heat oil in a large frying pan over high heat and add chicken and cook, turning occasionally, for 5 minutes or until golden brown and transfer to a roasting pan.

Step 3: Add shallots to the frying pan and cook, stirring for 5 minutes or until light golden and then add to the chicken.

Step 4: Add mushrooms and bacon to frying pan and cook, stirring for 5 minutes and then add the garlic and cook for 1 minute or until aromatic.

Step 5: Add the flour and stir for 1 minute or until well combined and then add the wine and stock and bring to a simmer and then pour over the chicken mixture and then add the thyme and bay leaves.

Step 6: Roast basting chicken occasionally, for 2 hours or until chicken almost falls of the bone and sauce thickens slightly.

Step 7: Meanwhile, to make sour mash, place potatoes in a large saucepan and cover with cold water and bring to the boil over high heat and cook for 15 minutes or until tender and then drain well and return the potatoes to the pan and add the butter and use a potato masher or fork to mash until smooth and then stir in sour cream and milk and season to taste.

Step 8: Serve with the chicken.