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Ingredients
| 100ml Cooking Oil | 300g Onions |
| 300ml Red Wine | 800g Idaho Potatoes |
| 500ml Chicken Stock | 2 Bay Leaves |
| 5g Rosemary | 4 Chicken Legs |
| 5g Thyme | 4 Streaky Bacon (Optional) |
| 50g Garlic | 2 Tablespoons Butter |
| 100g Celery | 2 Tablespoons Tomato Paste |
| 100g Leeks | For Seasoning White Pepper |
| 150g Flour | For Seasoning Salt |
| 150g Shallots | To Garnish Chopped Parsley |
| 200g Button Mushrooms | 1 Piece Parchment Paper |
| 300g Carrots |
Methods
1. Quarter the button mushrooms, cut leeks and onions into thick slices, and cube carrots, Idaho potatoes, and celery.
2. Chop garlic and shallots using a hand blender.
3. Season the chicken legs with salt and pepper, and coat with flour, dusting off excess if any.
4. Heat cooking oil in a medium pan, and sear chicken on both sides (skin side down first) until skin turns golden brown. Then remove chicken from the pan and place them aside.
5. In the same pan, add bacon (if using), the chopped vegetables, chopped shallots, chopped garlic, rosemary, thyme and bay leaves. Toss and fry for about 3 minutes.
6. Add butter and tomato paste and fry till paste turns slightly brown.
7. Pre-heat the oven to 180°C using the ’4D Hot Air’ mode. Meanwhile, deglaze vegetables with red wine for about 15 to 20 minutes, then pour ingredients over chicken legs in a baking tray.
8. Add in chicken stock and cover the tray with parchment paper.
9. Bake for about 60 minutes, then strain about 500ml of gravy into a bowl.
10. Reduce liquid until it turns into a thick gravy.
11. Drizzle gravy over Coq Au Vin and garnish with parsley.
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