Coq au Vin

with mashed potatoes, mushrooms, and red wine reduction

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 1 oz. Butter
  • 4 oz. Cremini Mushrooms
  • 3 Thyme Sprigs
  • 2 Bone-in Skin-On Chicken Breasts
  • 3 oz. Pearl Onions
  • 5 fl. oz. Red Cooking Wine
  • 2 tsp. Chicken Demi-Glace
  • Nutrition (per serving)

  • Calories
    789
  • Carbohydrates
    44g
  • Fat
    42g
  • Protein
    49g
  • Sodium
    1621mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

  • Coq au Vin with mashed potatoes, mushrooms, and red wine reduction
    1

    Make the Potatoes

    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.

  • Coq au Vin with mashed potatoes, mushrooms, and red wine reduction
    2

    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.

  • Coq au Vin with mashed potatoes, mushrooms, and red wine reduction
    3

    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.

  • Coq au Vin with mashed potatoes, mushrooms, and red wine reduction
    4

    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.

  • Coq au Vin with mashed potatoes, mushrooms, and red wine reduction
    5

    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.

  • Coq au Vin with mashed potatoes, mushrooms, and red wine reduction
    6

    Finish the Dish

    Ladle sauce onto a plate. Top with potatoes and vegetables and lay chicken across. Sprinkle remaining thyme on chicken and vegetables.