time to savour – Norwood Green
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time to savour


Winter is the perfect time to bunker down with comfort food that warms the body and soothes the soul. Chef Josh De Haas from Chopping Board Catering shares his recipe for a hearty coq au vin pie and parsnip puree.

to make the pie (serves 4)

Method: Part 1

Marinate:

  • 5 Chicken Marylands (cut in half: leg and thigh)
  • 100 millilitres olive oil
  • 3 shallots (thinly sliced)
  • 100 grams sliced pancetta
  • 1 leek
  • 2 carrots
  • 1⁄2 bunch thyme
  • 3 bay leaves
  • 1⁄4 bunch oregano
  • 6 cloves garlic (thinly sliced)
  • 1 star anise
  • 1 cinnamon stick
  • 1 litre of red wine
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 1 litre of chicken stock

1.

Sauté herbs, vegetables, pancetta and spices in olive oil. Deglaze with red wine, bring to boil then simmer for 20 minutes. Pour mix over chicken and marinate for 24 hours.

2.

Place chicken, vegetables, herbs and marinade in an oven tray and add chicken stock. Cover tray with foil and slowly braise at 150°c for 1 hour.

3.

Remove meat from liquid. Let meat cool then shred from bones. Retain cooking liquid.

Method: Part 2

• Shredded chicken (from Part 1)

• 1 large brown onion (‘brunoise’ i.e. diced)

• 5 cloves roasted garlic

• 1 tablespoon rosemary

• 2 tablespoon oregano

• 200 grams flat pancetta (diced into small pieces)

• 500 grams button mushrooms (cut into quarters and pan-fried until caramelised)

• 1 cup sparkling shiraz

• 750 millilitres cooking liquid (from Part 1)

• 500 millilitres cream

• 1⁄2 bunch soft herbs (e.g. chives, parsley, tarragon)

• Salt and pepper to season (if required)

1.

Add shredded chicken and deglaze with sparkling shiraz.

2.

Add cooking liquid and cream. Simmer until sauce thickens. Tip: add a small amount of cornflour to thicken if needed. Season with salt and pepper and add soft herbs to finish.

3.

Fill a dish with mixture and cover with puff pastry. Cook at 180 degrees for 15 – 18 minutes until golden brown.

to make the parsnip puree (serves 4)

  • 800 grams cored and cleaned parsnips (boiled until soft)
  • 150 grams chopped onions
  • 125 grams unsalted butter
  • 800 millilitres cream
  • 2 teaspoons salt
  • A pinch white pepper

1.

Sauté onions and butter on low heat until the onions are tender. Add parsnip and cream. Bring to a gentle simmer and cook for 5 minutes.

2.

Season with salt and pepper.Puree and then pass through a fine conical sieve (‘chinoix’). Serve with pie.

Learn more about local Chopping Board Catering events, promotions and grazing box delivery at choppingboardcatering.com.au

0417 816 604