Coq au vin is a classic French stew with lots of flavor. In the original recipe, the dish is made with a cockerel, which we have also done here. However, the dish can just as well be made with any...
Recipe for coq au vin with mashed potatoes
Coq au vin is a classic French braised dish rich in flavor.
In the original recipe, the dish is made with a rooster, which is what we have used here. However, the dish can also be excellently made with any chicken from the supermarket, but preferably buy a large (free-range) chicken weighing at least 1400 grams. This way, you ensure that it’s not just bones you’re bringing home, and at the same time, there is much more flavor, juice, and depth in the large, slow-growing breeds.
Servings: persons
Coq au vin with mashed potatoes
Coq au vin is a classic French stew with lots of flavor. In the original recipe, the dish is made with a cockerel, which we have also done here. However, the dish can just as well be made with any...
Ingredients
- 1 pcs. Whole Chicken preferably over 1400 grams
- 9 gram Salt fine salt
- 750 gram Red Wine equivalent to 1 bottle
- 150 gram Bacon preferably dry-cured
- 250 gram Mushroom
- 6 pcs. Pearl Onions Approximately 100 grams
- 4 cloves Garlic
- 3 gram Thyme dried
- 4 pcs. Bay Leaf
- 300 gram Chicken Stock
- 2 pcs. Carrots
- Spices salt and pepper
- Butter for frying
- Oil for frying
- 0.5 bunch Parsley
- 100 gram Bacon preferably dry-cured
- 1 kg Potato use a starchy variety suitable for mashing.
- Butter
- Whipping Cream
- Spices salt and white pepper
- Rosemary fresh
Instructions
Coq au vin
- The dish must be prepared in several steps, so read the recipe thoroughly before you start.
- The day before:
- Cut the chicken into legs and breasts. Completely remove the breast from the bones and divide it into two parts.
- Also cut the leg into 2 pieces – make the cut right at the joint of the leg.
- Season the meat pieces with salt and put them in a roomy bowl.
- Crush the garlic cloves. Add salt and crushed garlic to the meat and mix well. Place the bowl in the refrigerator overnight.
- Boil a broth from the chicken carcass with a few soup vegetables. See how to do it here.
- Save the broth; it will be used in the finished dish.
- On the day:
- Pour red wine into the bowl with the chicken pieces. Mix well so everything is covered. This should be done a few hours before you cook the dish.
- Cut the bacon into cubes.
- Toast it in a pot over low heat – it should not be completely crispy.
- Take out the bacon and let it drain on a piece of paper towel.
- Clean the mushrooms - cut very large ones in halves or quarters.
- Peel the pearl onions – this is easily done by pouring boiling water over them, letting them sit for 30 seconds, and then draining the water.
- Brown the mushrooms and onions in the bacon fat in the pot until the vegetables are colored. Start with the onions, which need the longest time, and then add the mushrooms.
- Remove the vegetables and place them on a plate. Set aside.
- Take the cockerel out of the red wine marinade and pat the meat dry with a paper towel. Save the red wine marinade.
- Fry the chicken pieces in the pot – add more fat if necessary. It is important that the chicken gets a nice golden color.
- Season with pepper.
- Add the red wine marinade along with thyme, bay leaves, and broth.
- Peel the carrots and cut them into cubes.
- Add the carrots to the pot.
- Let the chicken simmer at very low heat under a lid for 45-60 minutes (however, remove the breast after 20-25 minutes, otherwise, it will dry out).
- When the rest of the meat is cooked, take it out.
- Strain the sauce into a clean pot and boil it down to 6-7 dl.
- Assemble the dish by adding everything to the pot with the reduced sauce and heating the dish thoroughly.
- Rinse the parsley thoroughly and coarsely chop it.
- Cut the 100 grams of bacon into cubes and toast them in a pan. Drain on paper towels.
- Serve your coq au vin with chopped parsley, crispy bacon, and mashed potatoes.
Mashed potatoes:
- Peel the potatoes and cut them into smaller pieces.
- Put them in a pot with a few sprigs of fresh rosemary.
- Pour in water until it covers the potatoes.
- Bring the potatoes to a boil and then reduce the heat.
- Let the potatoes simmer on low heat for about 20 minutes until they are cooked and mashable.
- Drain the water from the potatoes - save a couple of dl. of the cooking water. Remove the rosemary sprigs and discard them.
- Add a good dollop of butter and a generous splash of cream.
- Use your preferred tool to mash the potatoes together with the butter and cream. Add a suitable amount of cooking water as you mash the potatoes until the mash reaches the desired consistency.
- Season the mashed potatoes with salt and white pepper.