Name: Coq au Vin with Creamy Root Vegetable Gratin
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: french
Ingredients: 1.5 kg chicken (cut into 8 pieces); 4 tablespoons butter (divided); 3 medium onions (quartered); 400 grams mushrooms (halved); 2 medium white potatoes (sliced thin); 2 medium sweet potatoes (sliced thin); 1 cup milk; 0.75 cup Greek yogurt; 3 tablespoons flour; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 0.5 teaspoon black pepper

Coq au Vin with Creamy Root Vegetable Gratin

A classic French dish featuring tender chicken braised in a rich wine-free sauce with mushrooms and pearl onions, served alongside a luxurious creamy gratin of sweet and white potatoes. This elegant one-plate meal combines traditional French cooking techniques with the available ingredients for a sophisticated yet comforting dinner.

70 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty5/10

Sour3/10

Umami7/10

Spicy1/10

🥄 Texture

The chicken is fork-tender with a silky, slightly thickened sauce coating the pieces and mushrooms. The gratin is creamy and tender throughout with thin potato slices that yield easily and a lightly browned, slightly crisp top.

👃 Aroma

Warm, savory notes of browned chicken and caramelized onions dominate, complemented by earthy mushrooms and buttery dairy. A subtle tang from the Greek yogurt and a background of Worcestershire adds complexity and a faint fermented umami aroma.

🍷 Pairs Well With

A medium-bodied Pinot Noir (or light Merlot) complements the earthy mushrooms and savory chicken; alternatively, an unoaked or lightly oaked Chardonnay pairs well with the creamy gratin. For a non-alcoholic option, a cold apple cider or a lightly sparkling water with lemon works nicely.

🥗 Side Dishes

Steamed or sautéed green beans or haricots verts with almonds, a simple peppery arugula salad with a lemon vinaigrette, or crusty country bread to soak up the sauce.

Ingredients(12 items)

11.5 kg chicken (cut into 8 pieces)

24 tablespoons butter (divided)

33 medium onions (quartered)

4400 grams mushrooms (halved)

52 medium white potatoes (sliced thin)

62 medium sweet potatoes (sliced thin)

71 cup milk

80.75 cup Greek yogurt

93 tablespoons flour

102 tablespoons Worcestershire sauce

111 teaspoon salt

120.5 teaspoon black pepper

Instructions

Preheat your oven to 190°C (375°F). Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

Heat 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the chicken pieces on all sides until golden, approximately 4-5 minutes per side. Remove and set aside on a plate.

In the same pot, add the remaining 2 tablespoons of butter. Add the quartered onions and sauté for 3-4 minutes until they begin to soften and caramelize slightly.

Add the mushrooms to the pot and cook for another 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.

Sprinkle the flour over the mushrooms and onions, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.

In a separate bowl, whisk together the milk, Greek yogurt, and Worcestershire sauce until smooth. Gradually pour this mixture into the pot, stirring constantly to avoid lumps. Bring to a gentle simmer.

Return the browned chicken pieces to the pot, nestling them among the mushrooms and onions. The sauce should partially cover the chicken. Cover the pot and transfer to the preheated oven.

Bake for 35-40 minutes until the chicken is cooked through and tender, and the sauce has thickened slightly.

While the chicken cooks, prepare the gratin. In a buttered baking dish, arrange alternating layers of sliced white potatoes and sweet potatoes, slightly overlapping them in a shingled pattern.

In a small bowl, combine 0.5 cup of milk with the remaining Greek yogurt, salt, and pepper. Pour this mixture evenly over the potato layers. Cover with foil and bake alongside the chicken for the final 30 minutes of cooking time.

Remove the foil from the gratin during the last 10 minutes to allow the top to brown slightly.

Remove both dishes from the oven. The chicken should be fork-tender and the sauce rich and creamy. The potatoes should be tender when pierced with a knife.

Plate the chicken and mushroom mixture alongside a portion of the creamy potato gratin. Spoon extra sauce over the top and serve immediately.