French cuisine

Medium

Coq Au Vin With Mashed Potatoes

Name: Coq Au Vin With Mashed Potatoes
Prep time: 2 hr
Cook time: 1 hr 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: For The Chicken Stock; 1 whole Chicken; 1½ Qt Water; Marinade; 2 cloves Garlic; 2 slices Bay leaf; 4 sprigs Thyme; 2 cup Red wine; For The Bacon; 1/2 tbsp. Olive oil; 6 slices Bacon; For The Marinated Chicken; 1 1/3 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; 1½ cup Chicken broth; Mashed Potatoes; 6 large Yukon gold potatoes, peeled and quartered; 2 Qt Water; 1/4 tsp. Salt; 4 tbsp. Butter; 1/2 cup Buttermilk; Roasted Garlic; 1 large Whole Garlic; 1/2 tbsp. Olive oil; 1 pinch Salt; Sauce

Chef Eve Bergazyn

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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.

Recipe

PRE TIME: 2 hr

COOKING TIME: 1 hr 30 min

TOTAL TIME: 3 hr 30 min

4 SERVING

Ingredients:

For The Chicken Stock
1 whole Chicken
1½ Qt Water
Marinade
2 cloves Garlic
2 slices Bay leaf
4 sprigs Thyme
2 cup Red wine
For The Bacon
1/2 tbsp. Olive oil
6 slices Bacon
For The Marinated Chicken
1 1/3 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
1½ cup Chicken broth
Mashed Potatoes
6 large Yukon gold potatoes, peeled and quartered
2 Qt Water
1/4 tsp. Salt
4 tbsp. Butter
1/2 cup Buttermilk
Roasted Garlic
1 large Whole Garlic
1/2 tbsp. Olive oil
1 pinch Salt
Sauce
1 tbsp. Butter
Garnish
3 sprigs Thyme

Directions:

Step 1 【Coq au Vin】

Marinate chicken in the【Marinade】 ingredients for 2-12 hours.

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

Cook until browned and crisp for about 10 minutes. Set aside, leaving bacon fat in the pan.

Step 4

Remove chicken from marinade and dry with paper towels.

Step 5

Sprinkle 1 tbsp salt on all sides of the chicken.

Step 6

Carefully brown well-dried chicken in bacon fat. You may need to proceed in several batches.

Step 7

Remove chicken and set aside. Scrape browned bits from the pan as needed.

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

Add tomato paste and stir about 30 seconds until tomato paste coats vegetables.

Step 10

Add wine to pan, scraping up fond from the pan. Cook until reduced by half.

Step 11

Then return cooked chicken and bacon, and add the stock, bring to boil.

Step 12

Cover and cook in a 350°F/176°C oven 45 minutes to 1 hour.

Step 13

Remove sauce to a saute pan, and reduce to thicken.

Step 14

Add 1 Tbs. butter when the sauce is desired consistency, and swirl to melt. Serve immediately.

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

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

Add salt and buttermilk to taste. Serve immediately.

Step 18 【Roasted Garlic】

Cut off the top of the head of garlic, exposing all of the cloves.

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

Enjoy!