Coq au Vin Brown Butter (Print Version)
# Ingredients:
→ Coq au Vin
01 -
4 slices thick cut bacon, chopped
02 -
4 tablespoons olive oil, divided
03 -
Salt and pepper to taste
04 -
1 sweet onion, diced
05 -
4 cloves garlic, minced or grated
06 -
1 small sweet potato, cubed
07 -
2 medium carrots, chopped
08 -
2 tablespoons tomato paste
09 -
1.5 pounds boneless chicken tenders or small chicken breasts
10 -
2 cups button mushrooms, sliced
11 -
2 cups red wine
12 -
2 cups chicken broth
13 -
2 bay leaves
14 -
4 sprigs fresh thyme
15 -
1/2 cup fresh parsley, chopped
→ Mashed Potatoes
16 -
4 large Idaho potatoes, peeled and quartered
17 -
2-4 cloves garlic, peeled
18 -
Salt
19 -
8 tablespoons unsalted butter
20 -
8 fresh sage leaves, chopped
21 -
3/4 cup heavy cream
# Instructions:
01 -
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.
02 -
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 vegetables, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then move the vegetables to the outside of the pan to make room for the chicken.
03 -
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 thickness. Add the sliced mushrooms and cook another minute or two.
04 -
Slowly pour in the red wine and chicken broth. Add the bay leaves 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.
05 -
Drain the potatoes, return them 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.
06 -
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.
07 -
Remove the bay leaves 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 and vegetables over the chicken. Sprinkle with fresh parsley.
# Notes:
01 -
This one-pot version of the classic French dish comes together in just 45 minutes.
02 -
You may substitute chicken thighs for the chicken tenders if preferred.
03 -
For the mashed potatoes, Russet potatoes can be substituted for Idaho.