(Or also known as..)
One-Pot 45 Minute Coq au Vin with Brown Butter Sage Mashed Potatoes
- I did not come up with this recipe. I got it from Half Baked Harvest so all credits go to them.
- I do not condone the abuse of alcohol, drunk cooking, or drinking under the age of 21. Only SAFE, LEGAL drinking in controlled environments. Like at the END of the day at HOME when it could encourage creativity and maybe a few extra girlfriend giggles.
- This meal is not vegan or vegetarian (sorry mom and dad), but it is gluten free so let's talk chicken!
EVERYTHING YOU'LL NEED:
Coq au Vin
- 4 thick cut slices bacon, chopped
- 4 tablespoons olive oil, divided
- salt and pepper, to taste
- 1 sweet onion, diced
- 4 cloves garlic, minced or grated
- 1 small sweet potato, chopped in 1/2 inch pieces
- 3 medium size carrots, chopped in 1/2 inch pieces
- 2 tablespoons tomato paste
- 1 1/2 pounds boneless chicken tenders or small chicken breasts
- 3 cups button mushrooms, sliced
- 2 cups red wine - (cheap wine is recommended)
- 2 cups chicken or vegatable broth
- 2 bay leaves
- 4 whole sprigs fresh thyme
- 1/2 cup fresh parsley, chopped
- 4 large Idaho potatoes, peeled and quartered
- 4 garlic cloves, peeled
- Sea salt
- 8 tablespoons unsalted butter, browned
- 8 fresh sage leaves, chopped
- 3/4 cup heavy cream
- Blended Scotch Whiskey
- Apple Cider (preferably organic)
- Ice (preferably organic. lol jk)
Okay now let's get cookin'!
Make yourself (and your sous-chef, if applicable) a drink. This step is important to spiking your appetite as you cook, getting you in a creative mind-set (maybe), and because this is a delicious fall drink. Pour 1 shot of your Blended Scotch Whiskey into a shaker, add 8oz of Apple Cider, ice, and shake. Pour into in glasses.
In a large pot of cold water, bring potatoes and garlic to a boil. Salt the water and cook until tenderizes. Probs 20-30 minutes.
In a really big sauce pan or skillet turn the stove to medium-high heat and lay the strips of bacon on the pan and cook until reaall cripsy
While that is cooking, chop all the following veggies including the onions, garlic, carrots, and sweet potatoes.
Slice up the bacon on the pan into small crisps. Drizzle a little olive oil on the pan if needed and the add the veggies you chopped. Cook for about 5 minutes until soft and a little caramelized.
Stir in tomato paste, and then push the veggies a side to add room for the Chickooon. Meanwhile, turn to the chicken and season with salt and pepper on both sides.
Drizzle the pan with oil if you need it and then toss those tenders on the pan (gently). Let them sear on both sides for 4 to 8 minutes per side until bronzed. Slice up mushrooms and cover the top of the pan with them.
Next you're going to want to open your bottle of wine. If you need instructions on how to open a bottle of wine... Google it.
Slowly pour in the 2 cups of wine and the vegetable broth. Add in the bay leaf, thyme, and season with salt and pepper. Stir everything in the pan gently, so not to let anything spill over, and bring the sauce to a boil and then reduce the heat to medium and let it simmer for at least 10 mins so that the alcohol can evaporate. Next, you're going to want to take a photo and send to tease whoever you're feeding this meal to...just to make sure they're not late for dinner.
Step 10. (21 & over only, please.)
Now after your photo shoot, place skillet back on the burner to cook. During this time you're going to want to pull that Blended Scotch Whiskey bottle back out and measure out two 1/4cups. Hand one to your sous-chef, and buttoms up. Believe me your going to thank me for this after your first bite. maybe.
Now back to business! Drain your potatoes, place taters back into pot, mash em up good with a hand held masher or mixer, and turn the heat to low. Add heavy whipping cream and two teaspoons of salt (it looks like a lot, but trust me it's not).
Next your going to place the butter and chopped sage in a small skillet or sauce pan. AND IT'S GOING TO BE AMAZINGGG
Continue to whisk the butter as it starts to soften and melt, so it's frothy, foamy, and starts to brown at the edges and bottom.
Pour bronzed melted sage butter into the warm creamy mashed potatoes, taste and season with salt and pepper (if desired), and try not to jump into the pot while you're at it. You will consider it, trust me.
To serve, be sure to remove the thyme and bay leafs from the Coq au Vin. Place desired portion of mashed potatoes on a plate or bowl, then add a ladle of the sauce over them. Sprinkle fresh parsley on top. Then snap a few more photos just to make sure people know it officially happened.
Enjoy! And happy fall!!