Coq au Vin, Garlic Mashed Potatoes and Sauteed Green Beans
Popularity
4.5
A classic French dinner featuring tender chicken braised in red wine with mushrooms and bacon, perfectly complemented by rich, creamy mashed potatoes and crisp sautéed green beans.
A classic French stew where tender chicken is slowly braised in a rich red wine sauce with mushrooms, pearl onions, and bacon. This rustic, comforting dish is a true taste of Burgundy.
Prep30 min
Cook105 min
Servings4
Serving size: 1 portion
5747cal
207gprotein
52gcarbs
Ingredients
1.5 kg Chicken Thighs (bone-in, skin-on (about 8 pieces))
150 g Thick-Cut Bacon (cut into 1/4-inch pieces (lardons))
4 tbsp Unsalted Butter (divided)
1 medium Carrot (finely chopped)
1 stalk Celery Stalk (finely chopped)
4 cloves Garlic (minced)
1 tbsp Tomato Paste
60 ml Cognac (or good quality brandy)
750 ml Dry Red Wine (such as Burgundy or Pinot Noir)
Indulge in the ultimate comfort food with these creamy, buttery mashed potatoes infused with a rich, savory garlic flavor. This classic American side dish is perfect for holiday feasts or as a simple, satisfying weeknight accompaniment.
Crisp-tender green beans tossed with fragrant garlic and a squeeze of fresh lemon juice. A simple, healthy, and incredibly flavorful side dish that comes together in under 15 minutes, perfect for any weeknight meal.
About Coq au Vin, Garlic Mashed Potatoes and Sauteed Green Beans
A classic French dinner featuring tender chicken braised in red wine with mushrooms and bacon, perfectly complemented by rich, creamy mashed potatoes and crisp sautéed green beans.
This french dish is perfect for dinner. With 6308.9400000000005 calories and 216.14g of protein per serving, it's a nutritious choice for your meal plan.
104gfat
250 ml Chicken Stock (low-sodium recommended)
4 sprigs Fresh Thyme
1 leaf Bay Leaf
250 g Pearl Onions (peeled)
250 g Cremini Mushrooms (halved or quartered if large)
2 tbsp All-Purpose Flour
1.5 tsp Salt (divided, or to taste)
0.5 tsp Black Pepper (freshly ground)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare the Chicken and Bacon
Pat the chicken thighs completely dry with paper towels. Season generously all over with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
2
Sear the Chicken
Increase the heat to medium-high. Working in batches to avoid crowding the pot, place the chicken thighs skin-side down in the hot bacon fat. Sear for 4-5 minutes per side, until a deep golden-brown crust forms. Transfer the seared chicken to the plate with the bacon.
3
Build the Sauce Base
Reduce the heat to medium. If there is excessive fat, pour some off, leaving about 2 tablespoons. Add the chopped carrot and celery and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for another minute to deepen its flavor.
Pour in the Cognac to deglaze. Scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Let it bubble and reduce for about 30 seconds.
4
Braise the Coq au Vin
Pour in the red wine and chicken stock. Add the thyme sprigs and bay leaf. Bring the liquid to a simmer.
Return the seared chicken to the pot, along with any accumulated juices. The chicken should be mostly submerged.
Reduce the heat to low, cover the pot, and let it gently simmer for 90 minutes, or until the chicken is fall-off-the-bone tender.
5
Prepare the Garnish
While the chicken braises, melt 2 tablespoons of butter in a separate large skillet over medium heat.
Add the pearl onions and cook, stirring occasionally, until golden brown and tender, about 10-12 minutes.
Add the mushrooms to the skillet. Cook until they have released their moisture and are well-browned, about 8-10 minutes. Season with a pinch of salt and pepper. Set aside.
6
Thicken the Sauce and Finish
In a small bowl, use a fork to mash the remaining 2 tablespoons of softened butter with the 2 tablespoons of flour to form a smooth paste (this is a 'beurre manié').
Once the chicken is tender, carefully remove it to a warm platter. Discard the thyme sprigs and bay leaf from the sauce.
Bring the sauce to a steady simmer. Whisk in the beurre manié, a little at a time, until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.
Taste the sauce and adjust seasoning with the remaining salt and pepper if needed.
Return the chicken to the pot. Gently stir in the cooked bacon, pearl onions, and mushrooms. Let everything simmer together for 5 more minutes to meld the flavors.
7
Serve
To serve, ladle the chicken and sauce into shallow bowls. Garnish generously with fresh parsley. It is traditionally served with creamy mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
456cal
6gprotein
43gcarbs
30gfat
Ingredients
2 lb Yukon Gold Potatoes (peeled and cut into 1.5-inch cubes)
1 tsp Salt (for boiling water)
0.5 cup Unsalted Butter (cut into pieces)
4 clove Garlic (finely minced)
0.5 cup Whole Milk (warmed)
0.25 cup Heavy Cream (warmed)
0.5 tsp Black Pepper (freshly ground)
2 tbsp Fresh Chives (finely chopped, for garnish)
Instructions
1
Boil the Potatoes (20-25 minutes)
Place the peeled and cubed potatoes in a large pot. Cover with cold water by at least 1 inch.
Add 1 tsp of salt to the water. This seasons the potatoes from the inside out as they cook.
Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
Cook until the potatoes are very tender and can be easily pierced with a fork, typically 20-25 minutes.
2
Infuse Garlic Butter (2-3 minutes)
While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat.
Add the minced garlic and cook, stirring constantly, until it becomes fragrant, about 1-2 minutes. Do not let the garlic brown, as it will turn bitter.
Remove the saucepan from the heat and set aside.
3
Drain and Dry Potatoes (1-2 minutes)
Once the potatoes are tender, drain them completely in a colander.
Return the empty, hot pot to the stove over low heat.
Add the drained potatoes back into the pot and let them sit for 1 minute, shaking the pot occasionally. This allows excess moisture to evaporate, which is crucial for fluffy potatoes.
4
Mash and Combine (3-4 minutes)
Remove the pot from the heat. Mash the potatoes thoroughly using a potato masher or press them through a ricer for the smoothest texture.
Pour in the prepared garlic butter, warmed milk, and heavy cream.
Add the remaining 1/2 tsp salt and the black pepper.
Gently fold all the ingredients together with a rubber spatula until just combined. Be careful not to overmix, which can make the potatoes gummy.
5
Garnish and Serve (1 minute)
Taste the mashed potatoes and adjust the seasoning with more salt and pepper if necessary.
Transfer to a warm serving bowl, garnish with fresh chopped chives, and serve immediately.
0.25 tsp red pepper flakes (optional, for a little heat)
Instructions
1
Heat a large skillet or sauté pan over medium-high heat. Once hot, add the olive oil and let it shimmer.
2
Carefully add the trimmed green beans to the skillet. Spread them in a single layer and cook for 5-7 minutes, tossing occasionally, until they are bright green and crisp-tender.
3
Reduce the heat to medium. Add the minced garlic, salt, black pepper, and optional red pepper flakes to the pan. Stir constantly for about 1 minute until the garlic is fragrant. Be careful not to let it burn.
4
Remove the skillet from the heat. Drizzle the fresh lemon juice over the green beans and toss everything together to combine.
5
Taste and adjust the seasoning if necessary. Serve immediately for the best texture and flavor.
