Coq Au Vin
Coq Au Vin (pronounced “Coke Uh Vin”) is a fancy sounding French dish that’s more impressive than it is difficult. Seriously, this delicious dish looks amazing–and it really only takes about an hour and two pots on your stovetop. Next time you have a fancy dinner coming up with that special someone, or you want to treat yourself to a fancy weekend meal, try your hand at this bachelor version of Coq Au Vin.
This version is being served on top of some delicious buttery mashed potatoes (recipe included).
Prep Time: 15 min Cook Time: 45 min
Coq au Vin
- 6 Slices of Bacon (thick cut)
- 4 tbs Olive Oil
- 1 Sweet Onion (diced)
- 5 Cloves Garlic (minced)
- 1 Sweet Potato (chopped in 1/2 inch pieces)
- 2 Carrots (chopped in 1/2 inch pieces)
- 3 oz Tomato Paste (1/2 of a small can)
- 2 lbs Chicken Thighs (boneless & skinless) (cut in half)
- 2 cups Mushrooms (sliced) (Crimini or White)
- 2 cups Red Cooking Wine
- 1.5 cups Chicken Stock
- 3 sprigs of Thyme (optional)
- 1/4 cup Fresh Parsley (chopped) (optional)
- Salt & Pepper
- 4-6 Russet Potatoes (depending on size) (cut into 1/8ths)
- 3 Cloves Garlic (minced)
- 1 stick of Butter
- 6 fresh Sage Leaves (chopped)
- 3/4 – 1 cup of Heavy Cream
- Wash and cut all your veggies and other general prep work.
- Throw the Potatoes into a large pot and fill with enough water to cover by 1/2 inch. Add some salt. Boil until soft (20 to 30 min)
- Heat a large Dutch Oven and cook the Bacon until crispy (medium-ish heat).
- Add Onion, Garlic, Carrots, and Sweet Potatoes to the Bacon and cook until the onions are soft and you can kind of see through them; stirring often.
- Stir in the Tomato Paste and then move everything to the side to make space for the chicken.
- Add a drizzle of Olive Oil and Chicken to the dutch oven. Chicken should cook for about 5 min on each side in the veggie mixture.
- After about 10 minutes, add in the Mushrooms and stir around. Let cook for another 3 minutes.
- Slowly pour in the Red Wine & Chicken Stock. Add the optional Thyme, and a generous amount of Salt and Pepper. Gently stir everything and bring the dutch oven to a boil.
- Once boiling, reduce the heat to medium-low and simmer for about 10 minutes (uncovered) until the sauce has reduced by 30% (becomes less watery).
- While the coq au vin simmers, turn your attention to the potatoes (they should be done). Drain them using a colander and then return the drained potatoes to the hot pot on the stove. Turn your heat down to low.
- Add a stick of Butter, 3 cloves of minced Garlic, 3/4 cup of Heavy Cream, Salt, and chopped Sage.
- Mix with an Electric Hand Mixer until all the lumps are smooth. Add more Heavy Cream until it’s the right texture (not too dry, not too soupy).
- Scoop the potatoes into a large bowl and top with the coq au vin. Enjoy!
Remember: You can always add more salt–but you can’t take salt out. So start with a little, give it a taste–then add more until it tastes good.
Don’t Forget: Be sure to take out the sprig of Thyme after it’s cooked. Those aren’t fun to try and eat–but they add a nice flavor to the dish.
If you enjoyed this recipe, check out some of our other recipes for more delicious bachelor approved meals.
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