Coq au Vin-less

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 

Remove 30g (60g) butter from the fridge and allow it to reach room temperature

Add 1-2 tbsp olive oil to a large pan over a medium-high heat

Add the chicken thighs, skin-side down, and cook for 5-6 min on each side or until brown all over

Transfer the chicken to a plate, discarding the fat from the pan

Return the pan to a low heat and add the pancetta

Cook gently for 8 min, or until slightly crispy

Meanwhile, combine the 30g (60g) butter with 15g (30g) flour and whisk into a creamy mixture

Chop the mushrooms into quarters

Peel and chop the shallots finely

Add the mushrooms, shallot and bay leaf(ves) to the pancetta

Peel and chop the garlic finely

Once the pancetta is crisp, add the garlic, vinegar and 200ml (300ml) water

Remove from the heat and whisk in the butter-flour mixture gradually

Return to the heat, bring to the boil and pour into an oven-proof dish

Add the chicken thighs (skin-side up) and any resting juices to the dish

Put in the oven for 25 min or until the chicken is cooked through 

Chop the parsley finely, including the stalks

Meanwhile, peel the potatoes and chop into bite-size pieces

Add to a pot of salted water, bring to the boil and cook for 10-15 mins or until fork tender

Drain and return to the pot to dry for 2 min

Add a knob of butter, a splash of milk and mash until smooth