I love red wine + I love braising things + Chicken can be bland = Coq Au Vin.
What a great way to cook chicken. This meal came about because the temperature is dipping down and I’m craving comfort food. I’d already done the braised beef short ribs the week before so chicken sounded good. The chicken recipe is an adaptation of Ina Garten’s. I think her recipes tend to be a bit oily because of too much fat (butter, bacon, oil), hence the tweaks.
The smashed potatoes recipe is something I make all the time and I tweak every time I make it. The 7 cheese Italian blend adds a nice richness and body that I lose some of by using the 2% milk and olive oil rather than heavy cream and butter. I also like to leave the skins of the potatoes on. I love the texture and the nutrients they provide.
I’ve been craving asparagus and I always love steamed French green beans. The vegetables add a crisp and light contrast to the rich chicken and potatoes.
- 1 chicken, cut in pieces (most grocery stores sell already cut)
- Olive oil
- 2 slices of bacon, cut in lardon (I prefer Niman Ranch Applewood Smoked)
- Kosher salt and freshly ground black pepper
- 4 large carrots, cleaned and cut on the bias in 1 inch pieces
- 1 small white onion, sliced
- 4 cloves garlic, 2 chopped and 2 smashed
- ¼ cup Courvoisier (or other cognac or brandy)
- ½ bottle dry red wine (I used a petite syrah)
- 1 cup unsalted chicken stock
- 10 fresh thyme sprigs
- 1 tablespoon unsalted butter
- 1 heaping tablespoon AP flour
- ½ pound frozen small whole onions
- ½ pound cremini mushrooms, sliced
- 6 medium potatoes, cut in 1 inch cubes (use whatever kind you have)
- 1-2 cups milk (we use 2%)
- 1-2 cups shredded Italian 7 cheese blend (use whatever cheese you like)
- 1 bunch asparagus
- 1 bunch green beans (I use the French ones because I like them but use what you have)
- Preheat oven to 250 degrees F.
- Heat a large Dutch oven over medium heat. Add 1 tablespoon olive oil. Add bacon and cook until rendered. Remove with slotted spoon are reserve.
- In the meanwhile, season chicken parts with salt and pepper. Once the bacon is done, sear the chicken starting skin side down. Do this in batches as to not over crowd. Once done, set aside to the same plate as the bacon.
- Add carrots and onions and season with salt and pepper. Cook until onions are browned. Add chopped garlic and cook until fragrant (1 minute).
- Add Cognac, scraping the bottom of the pot. Add bacon and chicken along with any juices from the plate.
- Add red wine, chicken stock and thyme (just leave it on the stem, you can remove later). Cover with tight fitted lid and place in oven for 30 minutes.
- While you wait, heat a large pot of water to a boil and steam the green beans and asparagus. I did them separate to keep the flavors distinguished. Don’t overcook. Remove and place in ice bath or rinse with cold water to stop the cooking. Set aside.
- With the same pot, add the smashed garlic and potatoes and cook until tender. Drain the potatoes in a colander. In the empty pot add enough olive oil to coat the bottom. Add the potatoes and garlic and toss to combine. Add milk and using a smasher, smash potatoes to the consistency you like (just leave the garlic in, it usually dissolves right in). Add cheese and stir to combine. Cover and leave on low heat. Before serving add more milk if the potatoes are too thick.
- Remove the pot from the oven. Mash the butter with the flour and mix into the stew. Add the onion and cook over medium heat for 5-10 minutes.
- Heat a sauté pan and 1 tablespoon of olive oil over medium heat and cook mushroom until browned. Add to stew.
- If you like your green beans and asparagus warn, then add them to the empty sauté pan and toss until just warmed through.
- To serve, add a pile of smashed potatoes, add the asparagus and green beans, add chicken and top with the cooking liquid, carrots, mushrooms and onions.