with mashed potatoes, mushrooms, and red wine reduction
$9.95 per serving
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
The meal, the legend, the flavor… coq au vin was made famous in this hemisphere by Julia Child and has remained a beloved and classic culinary feat ever since. Our version here may not make it into the next edition of Mastering the Art of French Cooking, but what it lacks in strict authenticity, it more than makes up for in rich flavor. Fluffy potatoes provide the perfect bed for a juicy bone-in chicken breast and a red wine reduction that's made to savor and sop up. Make this meal, with these flavors, and you'll be a legend in your own kitchen.
Peel and cut potatoes into 2" dice. Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until tender, 16-20 minutes. Reserve ¼ cup cooking liquid. Strain potatoes in a colander and return to pot. Add half the butter (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper and mash until smooth. If necessary, add reserved cooking liquid 1 Tbsp. at a time until desired consistency is reached. While potatoes simmer, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices. Stem and coarsely chop thyme. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Sear the Chicken
Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until golden brown, 2-3 minutes per side. Transfer to one half of prepared baking sheet, skin side up. Roast 8 minutes. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean. While chicken roasts, start vegetables.
Cook Vegetables and Finish Chicken
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 3-4 minutes. Add pearl onions and cook until lightly browned, 3-4 minutes. Season with a pinch of salt. Transfer vegetables to empty half of baking sheet. Bake until vegetables are browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Reserve pan; no need to wipe clean.
Make the Red Wine Reduction
Return pan used to cook vegetables to medium-high heat and add red wine and demi-glace. Don't be afraid of a little steam - reducing requires heat! Cook until reduced by half, 4-5 minutes. Remove from burner, add half the thyme (reserve remaining for garnish), and whisk in remaining butter.
Finish the Dish
Ladle sauce onto a plate. Top with potatoes and vegetables and lay chicken across. Sprinkle remaining thyme on chicken and vegetables.