Page 122 - YC Cooking School

14. Optional: To reduce or thicken the sauce further, remove the pieces of chicken and set

aside. Leave the casserole pot on a hot stovetop and let the sauce reduce until you
achieve the desired thickness. Then put the chicken back into the sauce and serve
with the mashed potato.

For the mashed potato

1. Peel the potatoes, rinse them thoroughly in cold water and then cut them into
quarters.
2. Place the cut potatoes into a pot of cold water.

3. Add salt, cover the pot with a lid and bring to the boil.
4. While the potatoes are boiling, heat the butter and cream in a separate saucepan,
until the butter has melted.
5. When the potatoes are cooked (so that they slide easily off a knife), drain the water
and then mash them using a potato masher.
6. Add the warm butter and cream to the potatoes and continue to mash until there are
no lumps.
7. Season to taste and set aside until ready to serve alongside the coq au vin.

© Recipe copyright of Peter Goffe-Wood

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