I’d like to tell you that this coq au vin, in all of it’s buttery-red-wine-buttery-braised glory, would be the star of this post. While my adult self is shouting at me, I have to tell you that all my inner child wants to do is eat a giant bowl of these red mashed potatoes and call it a night. Red mashed potatoes have been on my family’s thanksgiving table every year that I can remember, and it’s all I can do to resist sneaking spoonfuls while the bird is roasting away. I couldn’t bare only having these for Thanksgiving though, so when the temps start dropping I can’t think of anything that I would rather have more than these creamy dreamy mashed pots covered in slow-braised gravy of some sort.
While these mashies hold a special place in my heart, i’ve managed to maneuver a little space for this coq au vin. Tender chicken is nestled in a sauce made with butter, shallot, red wine, garlic, bacon and a splash of cognac in perfect bliss. And when it’s combined with these creamy red mashed potatoes? Say hello to your new favorite comfort food! Eff it, we can always work out in January…
Coq Au Vin & Creamy Red Mashed Potatoes
coq au vin
– 4 slices thick cut bacon chopped
– 4 tablespoons olive oil divided
– salt and pepper to taste
– 1 sweet onion diced
– 4 cloves garlic minced or grated
– 2 medium size carrots, chopped
– 2 tablespoons tomato paste
– 1 1/2 pounds boneless skinless chicken thighs
– 1/4 cup Cognac or good brandy
– 1/2 a bottle of red wine
– 2 cups chicken broth
– 4 whole sprigs fresh thyme
– 2 tablespoons unsalted butter, at room temperature, divided
– 1 1/2 tablespoons all-purpose flour
– 2 cups button mushrooms, sliced
– 1/2 cup fresh parsley chopped
Red Mashed Potatoes
– 2 pounds small to medium red potatoes
– 1 tablespoon of salt (this varies every time for me honestly. Be the judge and add as much salt as you like!)
– 3 tablespoons butter
– 1/4 to 1/2 cup milk or half-and-half
What to do
Heat a little olive oil in a large Dutch oven or heavy duty pot. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add in the tomato paste and stir into the mixture and cook for another minute.
Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and simmer on the stove until the liquid is reduced by about 1/3 and the chicken is tender, about 30 minutes.
While the stew is cooking, make your potatoes. Scrub potatoes and cut into chunks. Put potatoes in a medium saucepan, cover with water and add salt. Bring to a boil; cover, reduce heat to medium-low and continue cooking until the potatoes are tender, about 20 minutes.Remove the potatoes from the heat and drain well. Place them into the bowl of your stand mixer or just a big bowl and mix using the paddle attachment, add in butter and pour in half and half while it’s mixing. Use your judgement and add in more salt, butter, or half-and-half to your liking.
Mash 1 tablespoon of butter and the flour together and stir into the stew. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.