Meal Kit
Culinary Collection
Coq au Vin
with mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
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)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot & Celery Blend
- 4 oz. Cremini Mushrooms
- 2 oz. Red Cooking Wine
- 1 oz. Crumbled Bacon
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1 oz. Butter
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1 oz. Basil & Chive Cheese Spread
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4 tsp. Chicken Demi-Glace Concentrate
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¼ oz. Flour
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.
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Nutrition (per serving)
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Calories760
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Carbohydrates53g
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Net Carbs48g
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Fat37g
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Protein48g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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
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If using pork chops, follow same instructions as chicken in Steps 2 and 3, searing pork on one side, 3-4 minutes, then roasting seared side up until pork reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing steak on one side, 2-3 minutes, then roasting seared side up until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
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If using sirloin steaks, follow same instructions as chicken in Steps 2 and 3, searing steaks on one side, 2-3 minutes, then roasting seared side up until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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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 half the potato cooking liquid. Mash until smooth. If too thick, add more potato cooking liquid 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, prepare ingredients and cook chicken. -
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 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 in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.While chicken roasts, make sauce. -
4 Start the Sauce
Return pan 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 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 mashed potatoes with chicken and sauce. Bon appétit!
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