Culinary Collection

Coq au Vin

with mashed potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 chicken breast and a red wine sauce 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. Boneless Skinless Chicken Breasts
  • 1 oz. Crumbled Bacon
  • 2 Russet Potatoes
  • Info
    1 oz. Basil & Chive Cheese Spread
  • Info
    ¼ oz. Flour
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 2 oz. Red Cooking Wine
  • Info
    1 oz. Butter
  • 4 oz. Cremini Mushrooms
  • 8 oz. Carrot & Celery Blend

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    760
  • Carbohydrates
    53g
  • Fat
    38g
  • Protein
    49g
  • Sodium
    1720mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 2 and 3, searing pork on one side, 3-4 minutes, then transferring, seared-side up, to baking sheet and roasting until pork reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing steak on one side, 2-3 minutes, then transferring, seared-side up, to baking sheet and roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  • If using sirloin steaks, follow same instructions as chicken in Steps 2 and 3, searing steaks on one side, 2-3 minutes, then transferring, seared-side up, to baking sheet and roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Make the Mashed Potatoes

    Peel and cut potatoes into large evenly-sized chunks.

    Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.

    Reserve 1/2 cup potato cooking liquid. Drain potatoes in a colander and return to pot.

    Add cheese spread, half the butter (reserve remaining for sauce), 1/4 tsp. salt, and 1/4 cup potato cooking liquid. Mash until smooth. Cover and set aside. If too thick, add more liquid 1 Tbsp. at a time, until desired consistency is reached.

    While potatoes cook, prepare ingredients and cook chicken.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Pat chicken dry, and season both sides with a pinch of salt and pepper.

  3. 3

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.

    Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.

    Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

    While chicken roasts, make sauce.

  4. 4

    Start the Sauce

    Return pan from used to sear chicken to medium heat.

    Add 1 Tbsp. olive oil, mushrooms, bacon, and carrot and celery blend to hot pan. Stir occasionally until vegetables are tender, 8-10 minutes.

    Stir in flour until no dry flour remains in pan.

  5. 5

    Finish Sauce and Finish Dish

    Add wine, demi-glace, and 1/4 cup water to hot pan. Increase heat to medium-high and bring to a boil. Adding alcohol to a hot pan may cause some flames; use caution.

    Once boiling, cook until sauce is thick enough to coat the back of a spoon, 1-2 minutes.

    Remove from burner and stir in remaining butter.

    Plate dish as pictured on front of card, topping sauce with chicken. Bon appétit!

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