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No fear – this classic Coq Au Vin recipe is not nearly as difficult as you might think! Wine-marinated chicken, onions, mushrooms, and carrots are slow simmered in a deliciously rich French red wine sauce, and will be the highlight of your week at the dinner table!
I’ve never fancied myself as an excellent chef. I know my roots, and I’m aware of my capabilities in the kitchen. I can mix a batch of scratch cupcakes with my eyes closed, but I also have a bad habit of burning caramel sauce and garlic.
Not together. But they both smell equally awful.
Since venturing into the blogging world, I’ve learned to appreciate the cookbooks I’ve gathered over the years as tools to help me grow in my imaginary culinary “career,” instead of just recipe resources. I recently found an old copy of Julia Child’s Mastering The Art of French Cooking at a thrift store, and after picking it up and putting it back three times, I finally bought it.
Best $3-fitty I’ve spent in a while.
So, why did I put it back? To be honest, I’ve never cared for most French food I’ve tried.
Let me give you an example. Back in college, my then-boyfriend surprised me on my 20th birthday by taking me to a local French restaurant, where I proceeded to spend 40 minutes trying to decide what sounded the most appealing on the menu.
It took me that long to settle, and while I can’t remember for the life of me what I picked, I remember hating it. I choked down 1/3 of whatever creamy, gooey mess it was, then filled out my appetite with dessert – an eclair, crème brûlée, and a slice of French apple tarte.
Not for nothin’, I’ve never had any problem with their sweets. Give me all the choux pastry.
Picking up Julia’s book with so many reservations reminded me of how tastes change every ten years, and my appreciation for French cuisine was overdue for an affirmation.
Flipping through it, I came across some recipes that turned my nose – pretty much anything involving stanky cheese, olives, and lamb. But the further I got into it, the more I realized how stupid I had been.
Obviously, that restaurant just had a crappy menu, because French food is fantastic.
And what’s more, I’ve eaten plenty of it in the last 10+ years.
For my first Sunday Supper post of 2017, the theme is Dinner for Two – ironically enough, the same direction this blog is going (…but more about that later.)
Julia’s recipe for classic Coq Au Vin feeds 4-6 people. While the dish supposedly tastes even better the second day, sometimes leftovers aren’t something The Hubs and I want or need, especially when it comes to a rich meal like this one.
Really. It’s cooked in bacon fat and butter. And the mashed potatoes have almost an entire stick of browned butter in them. I’m all for hearty comfort food, but once or twice a week is enough when we’re both struggling to lose weight and get healthier.
This Coq Au Vin for Two is a perfect celebratory meal – think anniversaries, major life milestones (new house? pregnancy? hefty tax refund?!) or that pesky Valentine’s Day that’s creeping up way too fast.
Some renditions of this recipe have you cooking the onions and mushrooms separately from the chicken. That’s all well and good, but I’m more fond of one-pan meals, and while I’ve never had Coq Au Vin prepared that way, I can promise you that this method is absolutely delicious.
Once everything is in the skillet and it’s covered up and simmering away, you’ll get busy prepping potatoes or cleaning up and forget all about it…until the smell hits you. Then, taking that cover off and seeing the perfectly thickened and fragrant red wine sauce, the mushrooms and pearl onions engorged with it; the reddish-brown chicken skin, puffing up from the simmer underneath – it’s almost enough to make you want to apply to culinary school.
I impressed myself with this one, folks, and I promise that you will, too.
I could totally move to France, now.
Classic Coq Au Vin for Two
No fear - this classic Coq Au Vin recipe is not nearly as difficult as you might think! Wine-marinated chicken, onions, mushrooms, and carrots are slow simmered in a deliciously rich French red wine sauce, and will be the highlight of your week at the dinner table!
Coq Au Vin for Two
- 1 1/2 pounds chicken pieces, skin-on and bone-in (I used 3 thighs and 2 legs)
- 1 1/2 cups dry red wine (I used cabernet)
- 1/2 cup unsalted chicken stock
- 1 Tablespoon unsalted butter
- 3 slices thick-cut bacon, cut into 1/2-inch lardons
- Kosher salt
- Black pepper
- 1 large shallot, peeled and diced
- 3 carrots, peeled and cut into 1-inch chunks
- 1 cup pearl onions, peeled
- 1 cup (8 oz.) baby portobello mushrooms, halved
- 4 garlic cloves, minced
- 3 Tablespoons all-purpose flour
- 1 Tablespoon tomato paste
- 1/4 cup whiskey or brandy
- 2 fresh thyme sprigs, for more for garnish
- 1 bay leaf
Herb & Garlic Brown Butter Mashed Potatoes
- 1 pound russet potatoes, peeled and cut into 1-inch cubes
- 6 Tablespoons unsalted butter
- 1 Tablespoon minced herbs (I used fresh thyme, rosemary, and oregano)
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk or cream
Coq Au Vin for Two
- Place chicken in a ziplock bag; add wine and stock, and massage to combine. Seal and refrigerate for 1-8 hours.
- When ready to cook, melt the butter over medium heat in a cast iron skillet. Fry the bacon until crispy. Transfer bacon with a slotted spoon to a paper towel-lined plate; set aside.
- While the bacon is cooking, remove the chicken from the wine marinade and pat dry; reserve the wine. Season the chicken with salt and pepper on both sides. When the skillet is empty, sear the chicken in the remaining bacon grease for 2-3 minutes per side until browned. Transfer the cooked chicken to a separate plate and set aside.
- Stir the shallot and carrots into the bacon grease and saute for 2-3 minutes. Add the pearl onions, mushrooms, and garlic; saute for 4-5 more minutes, stirring occasionally, until the mushrooms are browned and the kitchen is fragrant.
- Stir in the flour and tomato paste and cook for about a minute, stirring occasionally until completely combined. Splash in the whiskey and carefully ignite it with a kitchen lighter. When the flames dissipate, stir for about a minute, then return the chicken and cooked bacon back to the skillet. Pour in the reserved red wine/stock, thyme sprigs and bay leaf.
- Continue cooking until the mixture reaches a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, until the chicken is cooked through.
- Remove and discard the bay leaf and thyme. Season with salt and pepper to taste. Garnish with fresh thyme sprigs, if desired, and serve immediately over mashed potatoes.
Herb & Garlic Brown Butter Mashed Potatoes
- Place the cubed potatoes in a sauce pot. Fill pot with enough water to cover the potatoes by 1½ inches. Salt the water, then place on high heat and bring to a boil. Reduce heat to medium and simmer for 12-15 minutes, until potatoes are tender. Drain potatoes and return them to the pot, covering with a lid.
- In a small saute pan, heat butter on medium-low heat. Melt butter and continue cooking until is starts to foam. The butter will then start to brown and develop a nutty aroma; as soon as it is a rich brown, remove from heat and swirl in the herbs and garlic. Let sizzle for 30 seconds, then pour ¾ of the butter over the boiled potatoes.
- Add the salt, pepper, and milk and beat with an electric mixer until smooth and creamy, adding more seasoning if desired.
- Spoon the mashed potatoes into a serving dish and drizzle remaining butter over the top.
Potatoes adapted from The Kitchen McCabe
|Amount Per Serving||As Served|
|Calories 1842kcal Calories from fat 1054|
|% Daily Value|
|Total Fat 117g||180%|
|Saturated Fat 48g||240%|
|Dietary Fiber 11g||44%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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