Coq Au Vin With Garlic Butter Potatoes Recipes

COQ AU VIN WITH GARLIC BUTTER POTATOES

Steps:

• Preheat oven to 250F.
• Heat oil in dutch oven. Fry pancetta until brown and set aside.
• Season chicken with salt and pepper and brown on all sides in the same pot. Set aside.
• Add onions, shallots, garlic and carrots into the same pot and cook until soft.
• Stir in the tomato paste and flour; continue cooking for another 10 min.
• Return pancetta and chicken into the pot and pour in wine and chicken stock. Add thyme and bay leaf.
• Place the pot in the oven and cook for 1 hour covered.
• Add mushrooms and bake for 10-15 min more.
• Serve over creamy mashed potatoes sprinkled with fresh parsley and thyme.
• Peel potatoes and cut into large chunks. Cover with water in a large pot, add salt and bring to a boil. Cook for 20 minutes or until soft and fork tender.
• In the meantime, heat butter in a small sauce pan over medium-heat. When butter begins to foam, add the crushed garlic, lower heat to medium and cook stirring until it begins to change color and turn brown. Remove immediately from heat and strain reserving the butter. The garlic will turn golden and crispy. Reserve about 1 tsp of it and discard the rest.
• Drain potatoes and transfer them back into the pot. Add the cheese, cream, milk and garlic butter (reserve some for serving). Mash the potatoes with the potato masher and mix until smooth and creamy. Season with more salt if required.
• Serve with chopped parsley, thyme, garlic butter and the crispy pieces of garlic.

ONE-POT 45 MINUTE COQ AU VIN WITH BROWN BUTTER SAGE MASHED POTATOES.

Steps:

• 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.