Coq au vin blanc with mashed potato

Coq au vin

• 4 chicken Marylands, jointed, trimmed and skin on
• 12 eschalots, peeled
• 200 g shortcut bacon rashers, trimmed and cut into pieces (2 cm)
• 2 sprigs fresh thyme, leaves only
• 1 sprig fresh rosemary, leaves only
• 1 tsp sea salt
• ground black pepper, to season
• 200 g white wine
• ½ tsp Chicken stock paste (see Tips)
• 100 g water
• 6 sprigs fresh flat-leaf parsley, leaves only
• 3 garlic cloves
• 200 g fresh Swiss brown mushrooms, cut into quarters
• 20 g salted butter

Mashed potato

• 1000 g floury potatoes, peeled and cut into slices (1 cm - see Tips)
• 1 tsp sea salt
• 350 g milk
• 30 g butter, cut into pieces