One Pot Coq au Vin with Garlic Mashed Potatoes

I found this recipe on a great blog called Half Baked Harvest a couple years ago and it has become on of our favorite wintery meals (we made this back in the beginning of March before the 80 degree weather started). The blog is very up front about the fact that this is not your traditional coq au vin that takes several hours to cook. Better yet, you only need one pot, or really two if you count the mashed potatoes! The sage brown butter mashed potatoes from the original recipe are also amazing if you have a chance to make them, but this time we just did our standard mashed potatoes.

Part of what allows you to do this coq au vin relatively quickly is the use of boneless chicken. Like in most of our recipes, we use chicken thighs because they have enough fat and flavor that they don’t dry out like chicken breasts but still cook faster than on-the-bone chicken. IMG_5741

The recipe on Half Baked Harvest also claims that the recipe only takes 45 minutes but we’ve found that it’s best to let the sauce reduce to a thicker consistency almost like a gravy which takes closer to an hour and a half. But once you finish with the prep you can pretty much let it simmer away while you do other things.

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