coq au vin w/creamy chevre mashed potatoes.
Don't be alarmed - this dish is much more approachable than it sounds. Rooster and wine. Rooster in wine.serves 3-4
GF.
- ingredients -
3-4 lbs. boneless, skinless chicken breasts*
5 oz. bacon, cut in 1/2 inch strips*
2 T. butter - (for chicken)
10-12 fresh sage leaves (or 1 1/2 tsp. dried sage)
1 tsp. salt
1/2 tsp. fresh ground black pepper
8 oz. merlot
4 oz. apple brandy (optional)*
1/2 lb. potatoes
1 1/2 T. butter -(for potatoes)
3-4 oz. unsweetened milk of choice*
1 oz. chevre
fresh chives
salt and pepper to taste
- method -
Preheat your oven to 375ºF.
Place a medium oven safe sized pot or Dutch oven over medium high heat. Add the bacon and cook until crispy. Add 2 T. butter.
Once butter is melted, add chicken breasts and brown each side, around 3-4 minutes. Turn heat down to medium-low and add sage leaves. Add the salt and pepper.
Slowly pour wine over the chicken and let simmer for 5 minutes.
Add brandy, drizzling over the chicken.
flambé!*
Turn off the heat, place lid on vessel, and place in the oven. Cook for 2 hours.
- potatoes -
When you have 45 minutes left of cooking time on the chicken, boil potatoes in slightly salted water until soft and you can piece through easily with a fork.
Drain, and mash until you reach your desired texture.
Add in butter, milk, salt, and pepper. Mix until whipped and creamy. You may need all of the milk or additional milk.
Fold in chevre and chives.
serve with your choice of vegetable.
- baker’s note -
Per usual, we suggest ButcherBox! Their tender belly bacon is phenomenal!You can sub the apple brandy in this recipe for apple cider.To flambé easily and safely, I suggest you light a match and use a pair of metal tongs to bring the flame to the chicken. You can also use a long lighter. Whatever you’re comfortable with and if you’re not comfortable at all, just let the chicken simmer for another 4-5 minutes.
We prefer Oatly’s unsweetened original oat milk for mashed potatoes.Salt this recipe gently if you are using salted butter - you can always add more!Pairs very well with our quick apple crisps for dessert! CLICK HERE FOR RECIPE.
recipe by : sara kathryn satyarise bakehouse