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Home Coq au vin with truffle mashed potatoes

Coq au vin with truffle mashed potatoes

Christmas Christmas dinner Stew French Winter Festive Comfort food

Christmas calls for a dish that fills the kitchen with aroma, adorns the table and brings everyone back to that one moment of shared enjoyment. Coq au vin is exactly that: a braise classic with depth, richness and just enough elegance for the Christmas dinner. The red wine and bacon give the sauce a full, rounded flavour you can't replicate with quick tricks. Serve it on a plate of truffle mashed potatoes and you have a meal no one will forget quickly.

x_ckl_recipe_markerCoq au vin with truffle mashed potatoes Juicy chicken braised in red wine with bacon, mushrooms and fresh herbs, served on a cloud of truffle mashed potatoes. This is the Christmas dinner your guests will remember for a long time. How to make coq au vin with truffle mashed potatoes? Main course French 4 people 25 min 1 hour 45 min

Pat the chicken legs dry with paper towels and season them all over with salt and pepper.
Heat a splash of olive oil in a large braising pan over medium heat. Brown the chicken legs in batches until golden all over, about 4 to 5 minutes per side. Remove them from the pan and set aside.
Fry the bacon in the same pan until crispy. Add the shallots and garlic and gently sauté for about 3 minutes.
Add the mushrooms and cook until they are golden brown. Deglaze with the cognac and let it evaporate briefly.
Pour in the red wine and the chicken stock. Add the tomato paste, thyme and bay leaves. Stir well and bring to a boil.
Return the chicken legs to the pan. Turn the heat down, cover with the lid and braise the chicken for 60 to 75 minutes over low heat until the meat is meltingly tender and comes away from the bone.
Meanwhile make the truffle mashed potatoes. Cook the potatoes in salted water until tender, about 20 minutes. Drain and let them steam dry. Mash them well and stir in the butter, warm milk and a generous spoonful of truffle oil. Season with salt and pepper.
Remove the bay leaves and thyme sprigs from the sauce. Want a thicker sauce? Mix a tablespoon of flour with a knob of softened butter into a paste and whisk it in, spoon by spoon, while letting the sauce simmer gently.
Spoon a generous portion of truffle mashed potatoes onto each plate. Place a chicken leg beside it and spoon the sauce with mushrooms and bacon over the top. Garnish with fresh parsley and serve immediately.

Christmas Christmas dinner Stew French Winter Festive Comfort food 4 chicken legs (or whole chicken pieces) 200 g smoked bacon, diced 250 g mushrooms, halved 4 shallots, peeled and halved 4 cloves garlic, finely chopped 500 ml red wine (full-bodied, e.g. Bourgogne or Côtes du Rhône) 200 ml chicken stock 2 tbsp tomato paste 4 sprigs fresh thyme 2 bay leaves 3 tbsp cognac Olive oil Salt and freshly ground black pepper Fresh parsley, roughly chopped For the truffle mashed potatoes: 1 kg floury potatoes, peeled and cut into pieces 80 g unsalted butter 100 ml whole milk, warm 1 to 2 tbsp truffle oil Salt and pepper Large braising pan with lid Wooden spoon Large pot Potato masher Kitchen knife Cutting board Ladle Paper towels Potato Masher potato-masher Casserole casserole Wooden Spoon wooden-spoon dinner plates dinner-plates Robert Herder Potato Peeling Knife Steel - 6 cm Blade Robert Herder ["Schilmes"] Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Stuffed turkey breast with chestnut-cranberry filling foodies-stuffed-turkey-breast-with-chestnut-cranberry-filling Rindsrouladen with red wine sauce foodies-rindsrouladen-with-red-wine-sauce Stuffed pork tenderloin with mushrooms and red wine sauce foodies-stuffed-pork-tenderloin-with-mushrooms-and-red-wine-sauce Braised venison leg with red wine sauce foodies-braised-venison-leg-with-red-wine-sauce

Recipe

Coq au vin with truffle mashed potatoes

Juicy chicken braised in red wine with bacon, mushrooms and fresh herbs, served on a cloud of truffle mashed potatoes. This is the Christmas dinner your guests will remember for a long time.

Course	Main course
Kitchen	French
Servings	4 people

Preparation time

Preparation time	25 min
Total	1 hour 45 min

Equipment

Large braising pan with lid
Wooden spoon
Large pot
Potato masher
Kitchen knife
Cutting board
Ladle
Paper towels

Ingredients

4 chicken legs (or whole chicken pieces)
200 g smoked bacon, diced
250 g mushrooms, halved
4 shallots, peeled and halved
4 cloves garlic, finely chopped
500 ml red wine (full-bodied, e.g. Bourgogne or Côtes du Rhône)
200 ml chicken stock
2 tbsp tomato paste
4 sprigs fresh thyme
2 bay leaves
3 tbsp cognac
Olive oil
Salt and freshly ground black pepper
Fresh parsley, roughly chopped
For the truffle mashed potatoes:
1 kg floury potatoes, peeled and cut into pieces
80 g unsalted butter
100 ml whole milk, warm
1 to 2 tbsp truffle oil
Salt and pepper

How to make coq au vin with truffle mashed potatoes?

Pat the chicken legs dry with paper towels and season them all over with salt and pepper.
Heat a splash of olive oil in a large braising pan over medium heat. Brown the chicken legs in batches until golden all over, about 4 to 5 minutes per side. Remove them from the pan and set aside.
Fry the bacon in the same pan until crispy. Add the shallots and garlic and gently sauté for about 3 minutes.
Add the mushrooms and cook until they are golden brown. Deglaze with the cognac and let it evaporate briefly.
Pour in the red wine and the chicken stock. Add the tomato paste, thyme and bay leaves. Stir well and bring to a boil.
Return the chicken legs to the pan. Turn the heat down, cover with the lid and braise the chicken for 60 to 75 minutes over low heat until the meat is meltingly tender and comes away from the bone.
Meanwhile make the truffle mashed potatoes. Cook the potatoes in salted water until tender, about 20 minutes. Drain and let them steam dry. Mash them well and stir in the butter, warm milk and a generous spoonful of truffle oil. Season with salt and pepper.
Remove the bay leaves and thyme sprigs from the sauce. Want a thicker sauce? Mix a tablespoon of flour with a knob of softened butter into a paste and whisk it in, spoon by spoon, while letting the sauce simmer gently.
Spoon a generous portion of truffle mashed potatoes onto each plate. Place a chicken leg beside it and spoon the sauce with mushrooms and bacon over the top. Garnish with fresh parsley and serve immediately.

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A good braising pan is the secret weapon of this dish. It distributes the heat evenly, keeps the moisture in and allows the flavours to gently meld. Choose a heavy pan that will last you for years. You can really taste the difference in the final result.

This dish is at its best when you give it time. Make it a day before Christmas, let it cool and warm it up slowly before your guests arrive. That way you have all the time to enjoy the company at the moment that counts.

Related products

Robert Herder Potato Peeling Knife Steel - 6 cm Blade

Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles

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Related categories

Potato Masher

Casserole

Wooden Spoon

dinner plates

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