This hearty Coq Au Vin with Garlic Butter Potatoes is simple enough for a weeknight dinner, but elegant enough to serve to guests on special occasion.
Don’t be intimidated by the fancy mysterious name, this dish is simple chicken stew at its finest. Chicken is simmered down in red wine sauce to tender perfection, combining the rich flavor of pancetta with the delicious vegetables like carrots, mushrooms, shallots, and onions, creating the most delicious tangy stock imaginable.
The garlic butter potatoes add wonderful warmth to this Coq Au Vin making the coziest Friday night dinner.
Pancetta can be easily substituted with bacon, therefore no fancy ingredients required, no tricky techniques. Just a bit of patience to let it melt away gently to make the chicken tender and the sauce to become epic and flavorful.
Even with the handful of ingredients, slow cooking does its magic, and I truly believe this to be a tasty example of such. It is the same with my Oxtail stew and Creamy Pork Stew. And this Coq Au Vin with Garlic Butter Potatoes is right up there with them. Look at that mouthwatering, rich and perfectly tender chicken.
- cut up whole chicken
- ½ cup pancetta or bacon, cubed
- 1 medium yellow onion, chopped
- 2 medium shallots, chopped
- 1 large carrot, cubed
- 3 garlic cloves, minced
- 2 tbsp oil
- 2 tbsp tomato paste
- 2 cups chicken stock
- 2 cups red wine
- 3 sprigs thyme
- 1 bay leaf
- 2 cups fresh mushrooms, chopped
- ¼ cup flour
- fresh parsley for serving
- salt & pepper to taste
- 10-12 large Yukon Gold potatoes
- ½ cup butter
- 4 cloves garlic, crushed
- ½ cup mild cheddar cheese, grated
- ½ cup heavy cream
- whole milk (add as much as needed to achieve desired consistency)
- fresh thyme
- Preheat oven to 250F.
- Heat oil in dutch oven. Fry pancetta until brown and set aside.
- Season chicken with salt and pepper and brown on all sides in the same pot. Set aside.
- Add onions, shallots, garlic and carrots into the same pot and cook until soft.
- Stir in the tomato paste and flour; continue cooking for another 10 min.
- Return pancetta and chicken into the pot and pour in wine and chicken stock. Add thyme and bay leaf.
- Place the pot in the oven and cook for 1 hour covered.
- Add mushrooms and bake for 10-15 min more.
- Serve over creamy mashed potatoes sprinkled with fresh parsley and thyme.
- Peel potatoes and cut into large chunks. Cover with water in a large pot, add salt and bring to a boil. Cook for 20 minutes or until soft and fork tender.
- In the meantime, heat butter in a small sauce pan over medium-heat. When butter begins to foam, add the crushed garlic, lower heat to medium and cook stirring until it begins to change color and turn brown. Remove immediately from heat and strain reserving the butter. The garlic will turn golden and crispy. Reserve about 1 tsp of it and discard the rest.
- Drain potatoes and transfer them back into the pot. Add the cheese, cream, milk and garlic butter (reserve some for serving). Mash the potatoes with the potato masher and mix until smooth and creamy. Season with more salt if required.
- Serve with chopped parsley, thyme, garlic butter and the crispy pieces of garlic.