Coq au vin blanc with celeriac mashed potatoes

2 tbsp ghee

4 chicken thighs

100 g carrots

in pieces approximately 2 cm in size

100 g celeriac

in pieces approximately 2 cm in size

100 g leek

quartered, in strips

2 eschalots

in pieces approximately 2 cm in size

1 tbsp white flour

250 ml white wine

4 sprigs of thyme

4 sprigs of sage

3 sprigs of rosemary

2 bay leaves

150 ml chicken stock

some salt

some pepper

2 tbsp crème fraîche

water

salt

for cooking water

500 g floury potatoes

peeled, in pieces

150 g celeriac

in pieces

150 ml milk

hot

50 g butter

in pieces

some ground nutmeg

some salt

½ tbsp clarified butter

150 g mushrooms

60 g streaky bacon

in fine strips

2 sprigs of flat-leaf parsley

cut into fine strips

Slowly heat the casserole dish over medium heat (level 6–7). Add clarified butter, let it melt. Brown the chicken thighs in batches on all sides for approximately 5 minutes until golden brown. Remove and set aside. Add the vegetables to the pot and sauté for approximately 5 minutes. Dust the vegetables with the flour, stir briefly and sauté. Pour in the white wine, and allow it to reduce slightly. Return the chicken to the pot. Tie herbs into a small bundle with kitchen string and add to the chicken. Pour in the stock and bring to the boil with the lid on. Reduce heat to low to medium (level 3–4) and simmer for approximately 1 hour. Remove the chicken briefly, stir in crème fraîche just before serving, then return the chicken to the sauce.

Bring water to the boil in a large pan over high heat (level P), add salt. Reduce heat to medium (level 6), add potatoes and celeriac, and cook for about 20 minutes until tender. Drain. Pass potatoes and celeriac through a potato ricer or a food mill. Stir in the milk and cold butter with a wooden spoon. Season the mash with nutmeg and salt.

Heat clarified butter in a non-stick frying pan over high heat (level 7–8). Add mushrooms and bacon, fry for approximately 3 minutes until the bacon is crispy. Serve the Coq au Vin Blanc with the celeriac-mashed potatoes and the topping, and sprinkle with parsley.