Coq Au Vin with Mashed Potatoes – This French dish is made with chicken braised in red wine with mushrooms, onions and green beans, lots of herbs, perfect for fall!
Fall is in the air, my friends, and when fall is in the air it’s time for stews of slowly braised meats in yummy sauces and mashed potatoes. It’s time for comfort foods and sweaters and pumpkin lattes. It’s time to put away those flip-flops which makes me real sad, but then I remember the pumpkin lattes, and all is well in the world again.
Coq au vin simply means chicken in wine, and no I didn’t take out that French dictionary or bring up google translator to figure that, but those French classes in grade school and high school are finally paying off. Plus, it’s a dish I’ve been making for years and it’s really one of our favorites. It’s my kind of soul food. Eat a plate of this with some hot mashed potatoes and you’ll be happy, your belly will be happy, it’s all good!
Coq au vin is really the classic one pot dish, however it’s also a labor of love. The chicken is braised in red wine and chicken broth, until it falls off the bone, and you will want to use chicken with bone in and skin for that extra flavor, and trust me this dish has many layers of deep rich flavor. You’ll want to savor this slowly and put some French music on and open a bottle of red wine as you’re eating. Go for the full experience, my friends. In classic coq au vin there are no green beans, which is why I’m not claiming this is a classic recipe, but I wanted some more veggies, and thought that haricots verts were perfect! See, I know my French!
This truly is my kind of weekend cooking, though I totally make this during the week as well and serve it with creamy mashed potatoes. Best part is you have leftovers for the rest of the week which makes for some awesome lunches.
Did I mention there’s bacon in this? Oh yeah, there’s bacon!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 6 slices bacon chopped
- 8 chicken drumsticks *
- salt and pepper to taste
- 1 cup cipollini onions cut in half or 1 large onion, chopped **
- 1 lb mushrooms cleaned and sliced
- 4 cloves garlic chopped
- 1 cup red wine ***
- 2 cups chicken broth
- 2 leaves bay
- 3 sprigs of thyme
- 1 sprig of rosemary
- 3 leaves sage
- 8 oz green beans
- 1 stick butter
- 1 1/2 tbsp all-purpose flour
- 1 tbsp fresh parsley chopped
- 3 1/2 lb potatoes peeled and cut into cubes
- 1 cup heavy cream
- 4 tbsp unsalted butter 1/2 stick
- salt and pepper to taste
In a large Dutch oven fry the chopped bacon until crispy. Remove the bacon from the pot but leave the fat there, if you have more than 1 or 2 tbsp of bacon fat, discard the rest.
Season the chicken drumsticks generously with salt and pepper and add to the pot. Cook the drumsticks on both sides over medium-high heat, until they start to brown, about 3 to 5 minutes per side. The chicken doesn't have to be cooked through as we will braise it later on and will continue to cook. Remove the chicken from the pan and set aside together with the bacon.
Add the cipollini onions and the mushrooms to the pan and cook for 3 to 5 minutes until the onions start to caramelize and the mushrooms start to brown. Stir in the garlic and cook for 30 seconds until the garlic starts to get aromatic.
Deglaze the pan by stirring in the red wine, scraping all the brown bits as you go along. Stir in the chicken broth, then add the bay leaves, thyme, rosemary and sage leaves. Add the bacon and chicken back to the pot. Bring to a boil, reduce the heat to a medium, cover the pot and cook for 20 minutes.
Preheat the oven to 450 F degrees.
Add the green beans to the pot. Whisk the melted butter with the flour and stir it into the pot. Taste for seasoning and adjust with salt and pepper as needed. Place the pot without the lid into the oven and cook for another 10 minutes until the sauce thickens. Remove the bay leaves, thyme, rosemary sprigs and sage.
Garnish with parsley.
While the chicken is braising in the wine you can make the mashed potatoes. Boil the potatoes in water with a bit of salt until fork tender, should take about 15 minutes, but depends on size of potato cubes.
Drain the water from the potatoes and add them to a large bowl. Add the butter to the hot potatoes, and the butter should start to melt right away. Add the heavy cream, salt and pepper. Using a potato masher or electric beater, slowly mash the potatoes until smooth and creamy.
Serve the coq au vin over the mashed potatoes.
*Any part of the chicken can be used here, even chicken breast, but to get the ultimate flavor, I recommend leaving the skin on and bone in.
**Cipollini onions literally mean "little onions" in Italian and are great for caramelizing and roasting.
*** You can use pretty much any red wine, usually a Burgundy wine would be perfect, but even a white wine can be substituted
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.