Oven roasted chicken thighs, stewed in a silky smooth chicken gravy packed with vegetables and served with a creamy garlic & celeriac mash.
I had chicken, I had a mix of veggies lying around (carrots, celery, mushrooms, leeks) and I was in the mood for something comforting, fit for a Sunday, something I could make with the music on in the background and a glass of wine next to my chopping board. Something with just a bit of effort, which I could throw in the oven and give me time to tidy up the kitchen so I didn’t have to do anything after dinner. This oven dish has all that!
More in the mood for a darker, more wintery version? Try my Beer Braised chicken recipe!
Coq au Vin Blanc with Creamy Garlic Celeriac Mash
- Coq au Vin
- 1 tbsp olive oil
- 2 skin on chicken thighs + 2 chicken drumsticks
- 1 tbsp butter
- 250 g chestnut mushrooms, halved
- 2 small onions, finely chopped
- 2-3 garlic cloves, thinly sliced
- 2-3 carrots, chopped into bite size pieces (± 200 g)
- 2 all leek, finely chopped
- 1 celery stalk, finely chopped
- 1 heaped tbsp flour
- 1-2 twigs of thyme, left whole
- 2 bay leaves
- 120 ml chicken stock
- 300 ml white wine
- Zest of 1 lemon
- 1 tbsp lemon juice
- Pepper & Salt
- Celeriac mash
- 1 large celeriac, peeled and chopped into 1 cm cubes
- 2 medium potatoes, peeled and cubed (optional, I like the texture it adds)
- 2-3 garlic cloves, peeled but left whole
- 50 - 75 ml cream
- 50 - 75 ml milk (you might need less)
- 1 tbsp unsalted butter
- Pepper & Salt
Coq au Vin
Preheat the oven to 220°C.
Season the chicken pieces well on all sides with pepper & salt.
Heat the olive oil in a heavy based ovenproof skillet and lay the chicken pieces skin down in the pan. Let sear for 4-5 minutes, don’t move them around, until nice and crispy. Flip them over and do the same to the other side. When nice and browned all over remove from the pan and set aside.
Melt the butter in the same pan and when foaming add the mushrooms, cut side down. Let them fry on medium heat, don’t move them so they get nice and caramelised, ± 5 minutes. Flip them over and do the same on the other side.
Add the onions and a pinch of salt. Sauté until translucent and fragrant, ± 3 minutes, then add the garlic, carrots, leek and celery. Stir to coat everything with the butter and sauté for 2-3 minutes until just slightly softened.
Sprinkle the flour into the pan and mix to coat all the vegetables. Stir fry for 1-2 minutes to cook the flour slightly.
Deglaze with chicken broth, and simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet.
Pour in the wine, add the thyme and bay leaves and let simmer for 5 minutes on low heat to let the alcohol evaporate. If the sauce is too thick add a bit more water.
Add the zest of a whole lemon and 1 tbsp lemon juice into the sauce, mix well.
Return chicken skin-side-up to the skillet, nestling it into the sauce. Transfer to the oven and bake uncovered until the chicken is cooked through and tender, about 20 minutes.
Reduce the temperature to 160 °C and bake for 10 minutes more.
Serve with a creamy mash or roast potatoes and a fresh green salad on the side.
Bring a pan of salted water to the boil and add the potatoes, celeriac and garlic. Simmer for ± 15 minutes until everything is softened and easily squished with a fork.
Drain and let cool slightly in the pan for a few minutes.
To start with add 50 ml milk, 50 ml cream and the butter and puree with a fork or potato masher. If the consistency is too thick add small amounts of milk and/or cream and continue to mash until you get your desired consistency.
Taste and season with pepper and salt.
Tip: I quite like a slightly lumpy texture but for a smoother result you can use a handheld mixer or push it through a sieve.