Coq au Vin with Onion poached mashed potatoes


I made this modified version of coq au vin yesterday to try it out before preparing it for my in-laws on Tuesday. I made a huge batch and ended up running half of it to my folks for their supper. I didn’t use a single recipe, instead I just googled a bunch of recipes and then prepped my own. Prep and cook time on this is more than 2 hours so it’s not a fast and easy meal. That said, when you put a forkful in you can tell it’s deliciously layered flavors were made with love. Sorry to get all flowery about it, it’s just that good.


4 bacon slices, cut into 1/2 pcs

12- oz mushrooms, any type

whole cut up chicken(s) or I used 4 drumsticks, 4 thighs, 2 legs bones in (I did skin on but next time I’ll be taking the skin off first)

few handfuls 8 pearl onions (blanch in hot water then plunge in cold to make peeling easier, save blanching water to boil potatoes in or add to soup)

2 tsp chopped garlic

2 tbsp each butter and all-purpose flour

2 cups wine (I used white for a prettier stew) plus 1/4 cup brandy or cognac

1 can undiluted chicken broth (not low sodium)

2.5 tsp Dijon mustard

1 tsp ground sage

2 tsp dried thyme leaves

1 tsp kosher salt


6 large russet potatoes

2 tbsp butter

1/4 cup heavy cream

1/2 cup sour cream

1 tsp salt & 1/2 tsp pepper

Crisp bacon in a dutch oven or large pot, 5-7 minutes. Blanch pearl onions and peel at the same time. Once bacon is ready, toss in cleaned whole mushroom (or cut into bite size pcs if they are large) and brown, about 3 minutes. Remove bacon and mushrooms to large holding bowl. Brown chicken, approx 3 min per side, in batches as needed and adding oil if necessary. Remove to holding bowl with bacon as browned. In same pot, add butter and onions, saute 2 minutes then add garlic and saute 1 min. Add flour and stir for 2 minutes, making roux. Whisk in wine, brandy, mustard, sage, thyme, salt, broth and add the contents of the holding bowl (bacon, mushrooms, browned chicken and any juices). Simmer on low 60 minutes and serve with potatoes.

For potatoes, boil in onion blanching liquid and enough water to cover. Reserve a little boiling liquid on the side and mash gently with butter, cream, sour cream, s&p and any needed boiling liquid to desired texture.

Hastily snapped pic after assembly and before simmering.

No after pic because I was in a hurry to get it in my mouth!


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