Coq au Vin with Bone-In Chicken

with mashed potatoes

$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)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Make the Mashed Potatoes

    Make the Mashed Potatoes

    Cut potatoes into 2" dice. 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 liquid. Drain 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 potato cooking liquid 1 Tbsp. at a time until desired consistency is reached. Cover and keep warm. While potatoes simmer, prepare ingredients.

  • Step 2 - Prepare the 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.

  • Step 3 - Sear and Roast the Chicken

    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. Remove from oven. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean. While chicken roasts, start vegetables.

  • Step 4 - Cook Vegetables and Finish Chicken

    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.

  • Step 5 - Make the Red Wine Reduction

    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 sauce on mashed potatoes. Garnish with remaining thyme. Bon appétit!