Chef Eve

27 RECIPES

Combines her love for food, history, and science with adventure and creativity

Coq Au Vin With Mashed Potatoes

Coq Au Vin is a French chicken dish braised in wine and lardons. This recipe will show you how to make this dish with red wine and bacon fat, served alongside mashed potatoes.

CUISINES: French
LEVEL: MEDIUM
SERVING: 4 People
TIME: 3 hr 30 min
COOKING TIME: 1 hr 30 min
INGREDIENTS:
  • 【For The Chicken Stock】
  • 1 whole Chicken
  • Qt Water
  • 【Marinade】
  • 2 cloves Garlic
  • 2 slices Bay leaf
  • 4 sprigs Thyme
  • 2 cups Red wine
  • 【For The Bacon】
  • ½ tbsp Olive oil
  • 6 slices Bacon
  • 【For The Marinated Chicken】
  • 1 ⅓ tbsp Ground salt, divided
  • 1 tbsp Ground black pepper, divided
  • 3 stalks Baby carrots
  • 9 oz. Pearl onions
  • 6 oz. Cremini Mushrooms, Cleaned and Cut Into Quarters
  • 1 tbsp Tomato Paste
  • cups Chicken broth
  • 【Mashed Potatoes】
  • 6 large Yukon gold potatoes, peeled and quartered
  • 2 Qt Water
  • ¼ tsp Salt
  • 4 tbsp Butter
  • ½ cup Buttermilk
  • 【Roasted Garlic】
  • 1 large Whole Garlic
  • ½ tbsp Olive oil
  • 1 pinch Salt
  • 【Sauce】
  • 1 tbsp Butter
  • 【Garnish】
  • 3 sprigs Thyme
DIRECTIONS:
Step 1 【Coq au Vin】
Step 1 【Coq au Vin】
Step 1 【Coq au Vin】
Marinate chicken in the【Marinade】 ingredients for 2-12 hours.
Step 2
Step 2
Step 2
Heat a dutch oven or another deep-sided oven-proof skillet over a medium flame. Add oil. When the pan is hot, add bacon, lower heat to medium.
Step 3
Step 3
Step 3
Cook until browned and crisp for about 10 minutes. Set aside, leaving bacon fat in the pan.
Step 4
Step 4
Step 4
Remove chicken from marinade and dry with paper towels.
Step 5
Step 5
Step 5
Sprinkle 1 tbsp salt on all sides of the chicken.
Step 6
Step 6
Step 6
Carefully brown well-dried chicken in bacon fat. You may need to proceed in several batches.
Step 7
Step 7
Step 7
Remove chicken and set aside. Scrape browned bits from the pan as needed.
Step 8
Step 8
Step 8
Add carrots, mushrooms, and onions to the pan, sprinkle lightly with ⅓ tbsp salt and ⅓ tbsp pepper, then cook on high heat until browned.
Step 9
Step 9
Step 9
Add tomato paste and stir about 30 seconds until tomato paste coats vegetables.
Step 10
Step 10
Step 10
Add wine to pan, scraping up fond from the pan. Cook until reduced by half.
Step 11
Step 11
Step 11
Then return cooked chicken and bacon, and add the stock, bring to boil.
Step 12
Step 12
Step 12
Cover and cook in a 350°F/176°C oven 45 minutes to 1 hour.
Step 13
Step 13
Step 13
Remove sauce to a saute pan, and reduce to thicken.
Step 14
Step 14
Step 14
Add 1 Tbs. butter when the sauce is desired consistency, and swirl to melt. Serve immediately.
Step 15 【Roasted Garlic Mashed Potatoes】
Step 15 【Roasted Garlic Mashed Potatoes】
Step 15 【Roasted Garlic Mashed Potatoes】
Bring potatoes to boil in cold, heavily salted water. When potatoes are all fork-tender, drain in a colander.
Step 16
Step 16
Step 16
Return to pot, then add butter & roasted garlic and blend with a hand mixer until smooth. (Or use a ricer to puree potatoes and garlic back into the pot you cooked them in to keep warm.)
Step 17
Step 17
Step 17
Add salt and buttermilk to taste. Serve immediately.
Step 18 【Roasted Garlic】
Step 18 【Roasted Garlic】
Step 18 【Roasted Garlic】
Cut off the top of the head of garlic, exposing all of the cloves.
Step 19
Step 19
Step 19
Drizzle with olive oil. Sprinkle with salt. Wrap in aluminum foil and bake 45 minutes at 350°F / 180°C, until garlic is fragrant and starting to caramelize. (Use immediately, or store, covered oil, in the fridge for up to a week.)
Step 20
Step 20
Step 20
Enjoy!