halfbakedharvest4.3
One-Pot 45 Minute Coq au Vin with Brown Butter Sage Mashed Potatoes.
It's a really good meal and it's made pretty quickly and easily - and I love it.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●skillet
- ●bowl
- ●whisk
- ●sauce pot
📝 Preparation Steps
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.
garlic (minced or grated)4 cloves-4 cloves garlic (peeled (I used 4))2salt and pepper (to taste)saltunsalted butter (browned)8 tablespoons
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.
garlic (minced or grated)4 cloves-4 cloves garlic (peeled (I used 4))2tomato paste2 tablespoons
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.
salt and pepper (to taste)salt
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.
red wine (plus more if needed)2 cupschicken broth2 cupssalt and pepper (to taste)saltunsalted butter (browned)8 tablespoons
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.
salt and pepper (to taste)saltunsalted butter (browned)8 tablespoons
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.
salt and pepper (to taste)salt
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.
Nutrition Facts
calories
811 kcal
fat Content
48 g
serving Size
1 serving
fiber Content
6 g
sugar Content
6 g
sodium Content
457 mg
protein Content
34 g
cholesterol Content
169 mg
carbohydrate Content
35 g
saturated Fat Content
21 g
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