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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!

Serves 2 servings     adjust servings

Preparation 30 mins Cook Time 1 hour 30 mins Total Time 2 hrs

Ingredients

    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

    Instructions

      Coq Au Vin for Two

      1. Place chicken in a ziplock bag; add wine and stock, and massage to combine. Seal and refrigerate for 1-8 hours.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. 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.
      7. 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

      1. 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.
      2. 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.
      3. Add the salt, pepper, and milk and beat with an electric mixer until smooth and creamy, adding more seasoning if desired.
      4. Spoon the mashed potatoes into a serving dish and drizzle remaining butter over the top.

      by

      Recipe Notes

      Coq Au Vin adapted from Julia Child's "Mastering The Art of French Cooking"
      Potatoes adapted from The Kitchen McCabe
      © 2017 The Crumby Kitchen. All rights reserved.
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