Coq Au Vin & Mashed Potatoes

Ingredients for Coq Au Vin

  • 4 slices thick cut bacon chopped
  • 4 tbsp olive oil
  • Salt and pepper to taste
  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 2 medium size carrots, chopped or sliced
  • 2 tbsp tomato paste
  • 4 chicken breasts
  • 2 cups red wine
  • 2 cups chicken broth
  • 2 bay leaves
  • 4 whole sprigs fresh thyme
  • 1/2 cup fresh parsley chopped

Ingredients for Mashed Potatoes

  • 4 large potatoes peeled and quartered
  • 2-4 cloves garlic peeled
  • Salt to taste
  • 8 tbsp butter, browned

Preparation

  • 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 20-30 minutes.
  • Meanwhile, heat a large skillet over high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic and carrots. Cook the veggies, stirring often until soft and lightly caramelised for about 5 minutes. Stir in the tomato paste.
  • 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.
  • Slowly pour in the red wine and chicken broth. Add the bay leaf and thyme and season with salt and 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.
  • 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, adding salt.
  • In a skillet, melt the butter 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 butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
  • To serve, plate the mashed potatoes. Remove the bay leaf and thyme from the Coq au Vin and plate the chicken on the side of the mashed potatoes and then ladle the sauce and veggies over the chicken. Sprinkle with fresh parsley & voila!