coq au vin!

there is nothing i love more than a sunday. hubbs is always off, the house usually always clean. we sleep in a little and after a big breakfast we head out for the day. its our family day and 9 out of 10 times you can find us at the farmers market, a good will or the flea market. we absolutely LOVE going thrifting ! just because you never know what your going to find! corey bear is always looking for antique cameras and me i'm in love with old china or anything that looks rustic enough for me to somehow redo. BUT wanna know what tops all of that? having coq au vin for dinner with brown buttered sage mashed potatoes and a glass of wine ! and its all done in 45 minutes! 

coq au vin is a french dish which simply means chicken cooked in wine. and it is sooooooooo good!

Ingredients

• Coq au Vin
• 4 thick cut slices bacon, chopped
• 4 tablespoons olive oil, divided
• salt and pepper, to taste
• 1 sweet onion, diced
• 4 cloves garlic, minced or grated
• 1 small sweet potato, chopped in 1/2 inch pieces (peeled if desired, I left mine on)
• 2 medium size carrots, chopped in 1/2 inch pieces
• 2 tablespoons tomato paste
• 1 1/2 pounds boneless chicken tenders or small chicken breasts (may sub thighs if desired)
• 2 cups button mushrooms, sliced
• 2 cups red wine, plus more if needed
• 2 cups chicken broth
• 2 bay leaves
• 4 whole sprigs fresh thyme
• 1/2 cup fresh parsley, chopped
• Mashed Potatoes
• 4 large Idaho potatoes, peeled and quartered (I used Idaho, but you may sub Russet)
• 2-4 garlic cloves, peeled (I used 4)
• salt
• 8 tablespoons unsalted butter, browned
• 8 fresh sage leaves, chopped
• 3/4 cup heavy cream

*********feel free to add as much salt, and butter to your mashed potatoes . lord knows that's something i just cant measure.

In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

Meanwhile, heat a large skillet or brazier with high sides over medium-high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic, carrots and sweet potatoes. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.

Add a drizzle of oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is (mine was thin). Toss in the sliced mushrooms and cook another minute or two.

Slowly pour in the red wine and chicken broth. Add the a bay leaf and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.

By this time, the potatoes should be just about ready to be drained. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream and 2 teaspoons salt.

In a skillet or small sauce pot melt the butter and chopped sage over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pour the browned sage butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.