Miso Coq au Vin
Is it really daylight savings? and….dare I say, spring?! Like many of you, I am looking forward to the warmth, eruption of flowers and patio weather. However, the one thing I am not ready to say goodbye to are braised dishes. While I opt for braising often during the winter months as a way to also keep the house warm, I can’t say I love a warm house when the temps are finally returning to the 60s. So enter the coq a vin, not necessarily a low and slow meal, but definitely something that is similar in richness and comes together all in one pot! With this dish you get to keep all the coziness but don’t need to cook it for hours. And since we are on the spring horizon, I added some bright umami. So get to it will ya?!
Note: Marinate the chicken for an hour. For added crispiness you can let the chicken dry out in the fridge for an hour or so.
Ingredients
Chicken and wine marinade
3-4 bone-in chicken thighs with skin on (so important!)
1 cup dry red wine
3 sprigs of thyme
salt and pepper
Miso Coq au Vin
2 tbsp Ghee or high heat oil
3 thick cut strips of bacon (chopped)
3 shallots (halved)
5 garlic cloves (chopped)
2 -3 carrots (skins removed & sliced)
1 cup shiitake mushrooms (sliced)
1 cup bella brown mushrooms (sliced)
3 celery sticks (chopped)
2 tbsp tomato paste
1 tbsp flour
2 cups dry red wine
2 tbsp miso paste
handful of poultry herbs: sage, thyme, rosemary
Quick Mashed Potatoes
1-2 russet potatoes (skins removed)
3 -4 tbsp butter
salt to taste
Optional items:
Dutch oven with lid
Potato ricer
Method
Preheat oven to 350 F.
Heat your dutch oven on medium-high and melt ghee or add in the high heat oil. Pat chicken dry and sear top side down (it may spray so be careful!) for 3-4 minutes or until golden. Flip and sear for an additional 3-4 minutes and set aside.
Cook the bacon in the same dish until crispy then set aside to drain on a paper towel.
Lower the heat to medium and add the shallots, garlic and mushrooms to the oil until softened (6-8 minutes). If necessary, cook the mushrooms in batches.
Once the mushrooms have let out most of their liquid, add in the carrots then celery until softened (5-6 more minutes).
Make a well in the center of veggies and add the tomato paste to caramelize. Mix it with the veggies then sprinkle flour through out the top. Stir in miso paste then wine and cook on low until thickened.
Add the chicken into the sauce and top with the bacon. Place the herb bouquet in the center and bake for 20-30 minutes.
In the meantime, boil the potatoes in salted water for 20 minutes (reserve some of the water just in case). Using a potato ricer or masher, mash the potatoes then add in the butter, salt and pepper to taste. Thin out the mashed potatoes so they reach a consistency for smearing on the bottom of your bowl.
Once the coq au vin is ready, discard the herb bouquet.
Spread a cup or so of mashed potatoes on the bottom of each bowl. Top with chicken and serve some of the veggies and sauce on top. Enjoy!
