Coq Au Vin Recipe

Prep and marinate

Season chicken breasts all over with 3/4 tsp salt and 1/2 tsp pepper. If you have time, place in a dish with 150 ml red wine and refrigerate for 30–60 minutes; otherwise proceed immediately.

Brown chicken

Heat 1 tbs olive oil and 1 tbs butter in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Remove chicken from marinade (reserve liquid) and pat dry. Sear skin-side down until deep golden brown, 5–7 minutes. Flip and brown the other side 3–4 minutes. Transfer chicken to a plate.

Sauté aromatics & vegetables

Reduce heat to medium and add remaining 1 tbs olive oil. Add pearl onions and mushrooms; cook, stirring, until lightly browned, 4–6 minutes. Add the carrots and parsnip pieces and cook 2–3 minutes. Push vegetables to the side, add remaining 2 tbs butter and smashed garlic, cook 30 seconds until fragrant. Sprinkle 2 tbs flour over vegetables and stir to coat; cook 1 minute to remove raw flour taste.

Deglaze and build sauce

Pour in reserved marinade (if used) and remaining red wine (total 500 ml). Stir, scraping up browned bits from the pan. Add chicken stock, tomato paste, thyme sprigs, and bay leaves. Bring to a gentle simmer.

Braise

Nestle the browned chicken breasts back into the sauce skin-side up. Reduce heat to low, cover partially, and simmer gently until chicken is cooked through and sauce has reduced and slightly thickened, 20–25 minutes (internal temp 74°C/165°F). Remove chicken to a warm plate and keep warm. Discard thyme stems and bay leaves.

Finish sauce

Increase heat to medium and reduce sauce for 3–5 minutes if needed. Swirl in 1 tbs cold butter to enrich and gloss the sauce. Adjust seasoning with remaining salt and pepper to taste.

Cook potatoes & garlic

Place potatoes and 3 garlic cloves in a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are very tender, 15–20 minutes. Drain well.

Mash and combine

Return hot drained potatoes and garlic to the warm pot over very low heat for 1 minute to dry out excess moisture, shaking the pot occasionally. Pass potatoes and garlic through a ricer or mash very finely. Warm the milk and butter together until butter melts. Gradually stir warm milk-butter into the potatoes until smooth.

Add cheese and stretch

Over low heat, add grated melting cheese (Tomme/Mozzarella substitute) a handful at a time, stirring vigorously until incorporated and elastic. Stir in Parmesan, then season with 1 tsp salt and 1/2 tsp pepper. Continue stirring and folding until the mixture becomes smooth and slightly stretchy (the aligot texture). Keep warm.

Roast or pan-sear Brussels sprouts and carrots

Preheat oven to 200°C/400°F (if roasting). Toss halved brussels sprouts and the 150 g baby carrots with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a rimmed baking sheet cut-side down and roast 12–18 minutes until caramelized and tender. Alternatively, heat a skillet over medium-high heat and sear until browned and cooked through, 8–10 minutes.

Warm pearl onions (if needed)

If pearl onions in the coq au vin sauce need finishing, spoon a few into the sauce to warm through. Otherwise, remove a portion and glaze briefly in the skillet with a small knob of butter for 2–3 minutes and season to taste.

Spoon a generous portion of pommes aligot onto each warm plate. Place a pan-roasted chicken breast on top or beside the potatoes. Arrange roasted brussels sprouts and carrots beside the chicken. Spoon several ladles of the coq au vin sauce with mushrooms and pearl onions over the chicken and around the plate.

Garnish with chopped parsley and a light squeeze of lemon if desired. Serve immediately.