Classic Coq au Vin with Buttery Potato Purée and Haricots Verts

By Culiora

Classic French rooster in wine prepared with juicy chicken pieces gently simmered until tender in a rich red wine sauce with smoked pork belly, mushrooms, and pearl onions. Served alongside a silky, butter-rich potato purée and crisp, lightly buttered haricots verts.

• Servings: 4
• Prep time: 30 min
• Cook time: 60 min
• Total time: 90 min

Ingredients

• 1 kg whole chicken (or 1 kg bone-in, skin-on chicken thighs and drumsticks), cut into pieces
• 150 g smoked pork belly or bacon, diced
• 250 g fresh cremini mushrooms or button mushrooms, quartered
• 12 pcs small pearl onions or boiling onions, peeled
• 2 pcs carrots, cut into thick rounds
• 3 clove garlic cloves, finely chopped
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 5 dl full-bodied red wine (preferably Pinot Noir or Côtes du Rhône)
• 3 dl chicken stock (or broth)
• 3 pcs fresh thyme sprigs
• 2 pcs bay leaves
• 2 tbsp butter for frying
• 1 tsp salt
• 0.5 tsp black pepper, freshly ground
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 kg floury potatoes (such as King Edward or Russet), peeled
• 100 g butter, room temperature and cubed
• 1.5 dl whole milk, warm
• 1 tsp salt
• 1 pinch white pepper, freshly ground or grated nutmeg
• 250 g fresh haricots verts, trimmed
• 1 tbsp butter
• 0.5 tsp flaky sea salt

Instructions

1. Brown the diced pork belly in a large Dutch oven over medium-high heat for 5-6 minutes until golden and crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
2. Season the chicken pieces all over with half of the salt and pepper. Brown the chicken in the rendered fat in batches over medium-high heat, about 3-4 minutes per side, until well browned. Transfer the chicken to a plate.
3. Add the mushrooms and pearl onions to the pot and sauté over medium heat for 4-5 minutes until browned. Remove and set aside.
4. Add the carrots and garlic to the pot and sauté for 2 minutes. Stir in the tomato paste and let it cook, stirring constantly, for 1 minute to toast lightly. Dust with the flour and stir well to combine with the fat.
5. Pour in the red wine while stirring vigorously to deglaze and dissolve any browned bits from the bottom. Add the chicken stock, thyme, and bay leaves. Return the chicken pieces and cooked pork belly to the sauce. Bring to a boil, reduce the heat to low, cover with a lid, and simmer for 30 minutes.
6. Meanwhile, prepare the potato purée: Cut the peeled potatoes into uniform pieces and boil in generously salted water until completely tender, about 15-20 minutes. Drain thoroughly and let the potatoes steam dry in the pot for 1 minute.
7. Pass the potatoes through a potato ricer back into the pot. Vigorously beat in the cubed butter using a wooden spoon or spatula until fully melted and incorporated. Gradually fold in the warm milk until you reach a creamy consistency. Season to taste with salt and a pinch of white pepper or nutmeg. Keep warm, covered.
8. After the stew has simmered for 30 minutes, fold in the browned mushrooms and pearl onions. Simmer uncovered for an additional 10-15 minutes until the sauce has reduced, becoming glossy and rich, and the internal temperature of the chicken reaches at least 75°C at the bone. Stir in the remaining salt and pepper, tasting and adjusting seasoning if needed.
9. Bring lightly salted water to a boil in a saucepan for the haricots verts. Blanch the green beans for 2-3 minutes so they retain their crisp-tender bite. Drain immediately, return to the saucepan, and toss with 1 tbsp butter and flaky sea salt.
10. Serve the stew piping hot, garnished with finely chopped parsley, alongside the buttery potato purée and the freshly tossed haricots verts.