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.
Tip: Get that pan as hot as you can before adding the chicken, skin side down. A hot pan will properly crisp the skin, giving it texture and flavor.
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
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You Will Need
Before You Cook
Make the Mashed Potatoes
Cut potatoes into large chunks. Bring a medium pot with potatoes covered by 8 cups water and 2 tsp. salt to a boil. Reduce to a simmer and cook until tender, 16-20 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander.
Return potatoes to pot and add half the butter (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper and mash until smooth. If dry, add reserved potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and keep warm.
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.When chicken is cooked with bones in and skin on, it tends to retain more juiciness and flavor.
Sear and Roast 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 undisturbed until golden brown, 2-3 minutes per side.
Transfer to one half of prepared baking sheet, skin side up. Roast in hot oven, 20 minutes.
If using antibiotic-free chicken breasts, sear 2-3 minutes per side and transfer to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Remove from oven. Remove chicken to a plate and tent with foil.
Remove from oven. 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 a pinch of salt. Stir occasionally until onions are lightly caramelized, 3-4 minutes.
Transfer vegetables to empty half of baking sheet. Roast 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 cooking wine and demi-glace. Cook until liquid is reduced by half, 4-5 minutes. Don't be afraid of a little steam; reducing requires heat!
Remove from burner. Add half the thyme (reserve remaining for garnish) and swirl in remaining butter.
Plate dish as pictured on front of card, placing chicken on sauce and garnishing vegetables with remaining thyme. Bon appétit!
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