Coq au vin met truffelaardappelpuree

Ingredients

• 4chicken legs (or whole chicken portions)
• 200 gsmoked bacon, diced
• 250 gmushrooms, halved
• 4shallots, peeled and halved
• 4 clovesgarlic, finely chopped
• 500 mlfull-bodied red wine, such as Burgundy or Côtes du Rhône
• 200 mlchicken stock
• 2 tbsptomato purée
• 4 sprigsfresh thyme
• 2bay leaves
• 3 tbspcognac
• A splasholive oil
• To tastesalt and freshly ground black pepper
• To tastefresh parsley, roughly chopped
• 1 kgfloury potatoes, peeled and cut into chunks
• 80 gunsalted butter
• 100 mlwhole milk, warmed
• 1–2 tbsptruffle oil
• To tastesalt and pepper
• 1 tbspplain flour, for thickening the sauce if desired
• A knobsoft butter, for thickening the sauce if desired

Instructions

1. 1

   Brown the chicken

   Pat the chicken legs dry with kitchen paper and season all over with salt and pepper. Heat a splash of olive oil in a large casserole over a medium heat. Brown the chicken in batches for about 4–5 minutes on each side, then lift it out and set aside.

2. 2

   Fry the bacon

   Cook the bacon in the same pan until crisp. Add the shallots and garlic and soften gently for about 3 minutes.

3. 3

   Brown the mushrooms

   Add the mushrooms and cook until golden. Pour in the cognac and let it evaporate briefly.

4. 4

   Build the sauce

   Pour in the red wine and chicken stock. Stir in the tomato purée, thyme and bay leaves, then bring the mixture to the boil.

5. 5

   Braise the chicken

   Return the chicken legs to the pan. Turn the heat to low, cover and braise for 60–75 minutes, until the meat is very tender and coming away from the bone.

6. 6

   Cook the potatoes

   Meanwhile, boil the potatoes in salted water for about 20 minutes, until tender. Drain and leave them to steam dry.

7. 7

   Make truffle mash

   Mash the potatoes, then stir in the butter, warm milk and a generous spoonful of truffle oil. Season with salt and pepper.

8. 8

   Adjust the sauce

   Remove the bay leaves and thyme sprigs. For a thicker sauce, mix 1 tablespoon of flour with a knob of soft butter to make a paste. Stir it into the gently simmering sauce a little at a time.

9. 9

   Serve the dish

   Spoon a generous portion of truffle mash onto each plate. Add a chicken leg and spoon over the sauce, mushrooms and bacon. Finish with fresh parsley and serve straight away.

What is coq au vin?

Coq au vin is a French braise in which chicken is cooked slowly in wine with savoury additions such as bacon, mushrooms and herbs. The name means “rooster in wine”, and the dish is associated with French home cooking.

This version pairs the wine-rich chicken with truffle-scented potato mash. Browning the chicken and bacon first builds a savoury base for the slow-cooked sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 54g protein, 68g carbs, 54g fat.

The potatoes supply most of the carbohydrates, while the butter, bacon and truffle oil contribute much of the fat. Chicken provides most of the protein, with additional fat and protein from the bacon. Balance the plate with green vegetables or a crisp salad alongside the mash and chicken.

Choosing the chicken and wine

Chicken legs: Legs hold up well to a long, gentle braise and become tender as they cook. If using other chicken portions, choose pieces of a similar size so they finish at roughly the same time.

Red wine: A full-bodied red gives the sauce depth; Burgundy or Côtes du Rhône are suggested options. Use a wine whose flavour you would be happy to drink alongside the meal.

Building flavour in the pan

Browning: Dry the chicken well and brown it in batches rather than crowding the casserole. The browned surfaces and the bacon left in the pan give the sauce a deeper savoury flavour.

Cognac: Add it after the mushrooms and let it evaporate briefly before pouring in the wine and stock. This keeps the cooking sequence moving without leaving the finished sauce overly sharp.

Getting the braise right

Gentle heat: Once the chicken is back in the pan, keep the heat low and the lid on for 60–75 minutes. The liquid should simmer gently rather than boil hard.

Doneness: The chicken is ready when it is very tender and coming away from the bone. If it still feels firm, continue cooking gently and check again.

Making smooth truffle mash

Dry potatoes: After draining, let the potatoes steam dry before mashing so the mash does not become watery. Floury potatoes help give it a soft, fluffy texture.

Truffle oil: Stir it in with the warm milk and butter, then taste before adding more. Its aroma can be pronounced, so increase towards the 2-tablespoon end only if you want a stronger truffle note.

Thickening and serving

Sauce texture: The sauce can be served as it is, or thickened with the flour-and-butter paste, added a little at a time over a gentle simmer. Stir as you add it and stop when the sauce coats the back of a spoon to your liking.

On the plate: Spoon the mash alongside the chicken and ladle over the mushrooms, bacon and sauce. A simple green salad or steamed green vegetables make a fresh contrast to the rich braise.

Recipe notes & tips

• Pat the chicken dry before browning to help it colour rather than steam.
• Brown the chicken in batches so the pan stays hot.
• Keep the braise at a gentle simmer throughout the covered cooking time.
• Steam the drained potatoes dry before mashing for a less watery result.
• Add truffle oil gradually and taste as you go.
• If thickening the sauce, stir in the flour-and-butter paste a little at a time.

Variations

• Use chicken portions: Choose similarly sized pieces and check that each is tender before serving.
• Change the mushrooms: Use a mixture of mushroom varieties for a more varied texture.
• Adjust the truffle: Start with 1 tablespoon of truffle oil and add more to taste.
• Skip the cognac: Leave it out if preferred, then proceed with the wine and stock.
• Serve with greens: Add steamed green beans or a leafy salad for freshness.

Common mistakes to avoid

• Crowding the pan: The chicken will steam rather than brown; cook it in batches.
• Boiling the braise hard: The sauce can reduce too quickly; lower the heat until it simmers gently.
• Skipping the drying step: Wet potatoes can make heavy mash; let them steam dry after draining.
• Adding too much truffle oil at once: Its flavour can dominate; begin with the smaller amount and taste.
• Pouring in the thickener all at once: The sauce may become too thick; add the paste gradually while stirring.

How to store

Cool leftovers promptly and refrigerate the chicken and sauce in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water or stock if the sauce has thickened. Store the mash separately if possible and reheat it gently with a little milk.

Frequently asked questions