Coq au Vin Rose, Pommes Purée and Frisee Salad Recipe

METHOD

1. Place very large frying pan with deep sides and lid over medium heat and cook the speck until brown. Remove with a slotted spoon and drain on absorbent paper. Add half the butter and oil to the same pan or a stockpot. Sauté mushrooms only until golden. Remove with slotted spoon.
2. Dust chicken with seasoned flour. Add remaining butter and oil to the pan. Brown chicken on all sides; drain on absorbent paper. Remove all but 2 teaspoons of fat from the pan.
3. Add the onions, carrot, celery, mushrooms, garlic, thyme and bay leaves to same pan; cook, stirring, until vegetables are fragrant. Add the Rosé, bring to the boil; simmer, uncovered, until reduced by half.
4. Return the speck and chicken to the pan; pour chicken stock and bring to the boil. Reduce heat to medium-low, cover with tight-fitting lid and simmer for 1 hour, or until chicken is tender.
5. For pommes purée: cover potatoes with cold water in a large saucepan and bring to the boil. Lower heat and simmer for 15 minutes or until very tender. Drain well, return to hot pan and toss briefly to steam dry. Push through a potato ricer while still hot (this will remove the skin). Add warm milk and cream and butter to potato and mix well. Season to taste.
6. Remove chicken from the pot and place on a plate. Cover with foil to keep warm. Increase heat to high under pan and boil sauce until it reduces and thickens. Season to taste with lemon juice, salt and pepper.
7. Plate chicken with pommes puree and pour over sauce. Serve with frisee salad made by dressing leaves with combined vinaigrette ingredients.