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Coq Au Vin

July 24, 2019 By Taina Laraba

· Recipes and Menus

The Coq au Vin can be made in advance, covered and simmered over low heat on the stove or in a 280 degree F. oven until ready to serve. You will need to add more chicken broth or wine to keep the sauce from getting too thick.

prep time 15 minutes

cook time 45 minutes

total time 1 hour

servings 6 servings

Ingredients for Coq Au Vin

  • 4 slices thick cut bacon chopped
  • 4 tablespoons olive oil divided
  • salt and pepper to taste
  • 1 sweet onion diced
  • 4 cloves garlic minced or grated
  • 1 small sweet potato, cubed
  • 2 medium size carrots, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 pounds boneless chicken tenders or small chicken breasts may sub thighs if desired
  • 2 cups button mushrooms sliced
  • 2 cups red wine plus more if needed
  • 2 cups chicken broth
  • 2 leaves bay
  • 4 whole sprigs fresh thyme
  • 1/2 cup fresh parsley chopped

Mashed Potatoes

  • 4 large Idaho potatoes peeled and quartered (I used Idaho, but you may sub Russet)
  • 2-4 cloves garlic peeled (I used 4)
  • salt
  • 8 tablespoons unsalted butter browned
  • 8 leaves fresh sage chopped
  • 3/4 cup heavy cream
  1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

  2. Meanwhile, heat a large skillet or brazier with high sides over medium-high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic, carrots and sweet potatoes. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.

  3. Add a drizzle of oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is (mine was thin). Toss in the sliced mushrooms and cook another minute or two.

  4. Slowly pour in the red wine and chicken broth. Add the a bay leaf and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.

  5. By this time, the potatoes should be just about ready to be drained. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream and 2 teaspoons salt.

  6. In a skillet or small sauce pot melt the butter and chopped sage over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pour the browned sage butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.

  7. To serve, remove the bay leaf and thyme from the Coq au Vin. Plate the mashed potatoes. Serve the chicken on the side of the mashed potatoes and then ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.

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