One-Pot 45-Minute Coq au Vin with Brown Butter Sage Mashed Potatoes
The Coq au Vin can be made in advance, covered and simmered over low heat on the stove or in a 280 degree F oven until ready to serve. You will need to add more chicken broth or wine to keep the sauce from getting too thick. I also would recommend using chicken thighs to avoid dry chicken if you will be cooking this all day. I like to mash my potatoes the super easy way by just letting my stand mixer do all the work. If you have never done this, just add the hot potatoes to your stand mixer and use the paddle attachment to mash the potatoes. It works so well!
The Coq au Vin can be made in advance, covered and simmered over low heat on the stove or in a 280 degree F oven until ready to serve. You will need to add more chicken broth or wine to keep the sauce from getting too thick. I also would recommend using chicken thighs to avoid dry chicken if you will be cooking this all day. I like to mash my potatoes the super easy way by just letting my stand mixer do all the work. If you have never done this, just add the hot potatoes to your stand mixer and use the paddle attachment to mash the potatoes. It works so well!
- 2 tablespoons tomato paste
- 2 cups chicken broth
- salt
- 3/4 cup heavy cream
- 2 leaves bay
- salt and pepper (to taste)
- 1 1/2 pounds boneless chicken tenders or small chicken breasts
- 4 whole sprigs fresh thyme
- 4 slices thick cut bacon (chopped)
- 4 tablespoons olive oil (divided)
- 1 sweet onion (diced)
- 4 cloves garlic (minced or grated)
- 1 small sweet potato (chopped 1/2 inch pieces (peeled if d i left mine on))
- 2 medium size carrots (chopped 1/2 inch pieces)
- 2 cups button mushrooms (sliced)
- 2 cups red wine (plus more if needed)
- 1/2 cup fresh parsley (chopped)
- 4 large idaho potatoes (peeled and quartered (i used idaho but you may sub russet))
- 2-4 cloves garlic (peeled (i used 4))
- 8 tablespoons unsalted butter (browned)
- 8 leaves fresh sage (chopped)
- Carbohydrate 2.18697749948439 g
- Cholesterol 490.56812503895 mg
- Fat 100.662921260487 g
- Fiber 0.342312491908018 g
- Protein 114.893843750284 g
- Saturated Fat 31.5821141732078 g
- Serving Size 1 1 -6 (819g)
- Sodium 484.604833337354 mg
- Sugar 1.84466500757637 g
- Trans Fat 8.28813229219924 g
- Calories 1402 calories
Step-by-step
- 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 to 30 minutes.
- Meanwhile, heat a large skillet or brazier with high sides over medium-high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic, carrots and sweet potatoes. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.
- 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 (mine was thin). Toss in the sliced mushrooms and cook another minute or two.
- Slowly pour in the red wine and chicken broth. Add the a bay leaf and thyme and season with salt + 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 fitted with the paddle attachment, adding the cream and 2 teaspoons salt.
- In a skillet or small sauce pot melt the butter and chopped sage 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 sage butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
- To serve, remove the bay leaf and thyme from the Coq au Vin. Plate the mashed potatoes. Serve the chicken on the side of the mashed potatoes and then ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.
A Weeknight Wonder: Mastering the Art of Coq au Vin
As a busy professional, time is my most precious commodity. Juggling work deadlines, client meetings, and the never-ending to-do list leaves little room for elaborate cooking projects. That’s why I've fallen head over heels for this One-Pot 45-Minute Coq au Vin with Brown Butter Sage Mashed Potatoes recipe. It's a testament to the fact that delicious, restaurant-quality meals can be created even on the busiest of days. Forget takeout; this recipe is my secret weapon for weeknight elegance.
The beauty of this dish lies in its simplicity and efficiency. Everything cooks together in one pot, minimizing cleanup and maximizing flavor. The rich, savory coq au vin, with its tender chicken, earthy mushrooms, and fragrant herbs, is the perfect complement to the creamy, buttery mashed potatoes. The brown butter sage adds a sophisticated touch that elevates the entire meal to a new level.
The Coq au Vin: A Symphony of Flavors
The heart of this recipe is, of course, the coq au vin. The combination of red wine, chicken broth, and aromatic herbs creates a sauce that is both complex and deeply satisfying. The slow simmering process allows the flavors to meld beautifully, resulting in a dish that's far more impressive than its simple preparation suggests. I've found that using chicken thighs instead of breasts prevents dryness, ensuring a succulent and juicy final product, perfect for those nights when you don’t have time for culinary mishaps. The secret to the perfectly balanced sauce is adding a little more broth or wine, as needed, to keep the consistency rich and luxurious but not excessively thick.
The Mashed Potatoes: Creamy Perfection
The mashed potatoes are equally essential to this recipe. Forget tedious hand-mashing; my trusty stand mixer does all the heavy lifting, freeing me up to focus on other tasks. The result is flawlessly smooth and creamy potatoes, infused with the nutty aroma of browned butter and the subtle herbal notes of fresh sage. This seemingly simple side elevates the dish from a satisfying meal to an unforgettable culinary experience. It's a luxurious addition to the rustic charm of the coq au vin.
More Than Just a Meal: A Culinary Escape
This recipe isn't just about sustenance; it's about creating a moment of peace and indulgence amidst the chaos of daily life. The act of cooking, even something as straightforward as this, can be a meditative experience, a brief escape from the demands of the outside world. The aroma of the simmering coq au vin and the comforting warmth of the mashed potatoes are enough to melt away the stress of a long day. It's a small act of self-care, a reminder that even on the busiest days, there's still time to savor the simple pleasures of life, one delicious bite at a time.
Adaptability for Every Palate
The beauty of this recipe is its adaptability. Feel free to experiment with different vegetables, herbs, or even types of wine to tailor it to your personal preferences. Whether you prefer a heartier dish with root vegetables or a lighter version with more greens, the core concept remains the same: a harmonious blend of flavors and textures that will impress even the most discerning palates. It's a culinary canvas, ready for your creative touch. Serve it up and watch the compliments roll in!
Beyond the Recipe: A Culinary Journey
Cooking, for me, is more than just preparing a meal; it’s a journey of exploration and self-expression. Each dish is a chance to experiment, to innovate, and to connect with the rich history and culture behind the ingredients. This Coq au Vin isn't just a recipe; it's an invitation to explore the culinary world, to discover new flavors and techniques, and to share the joy of cooking with those you love. So, gather your ingredients, put on some music, and let your culinary adventure begin! Remember, even small acts of culinary creativity can bring immense joy and satisfaction.
