6oz.Cremini Mushrooms, Cleaned and Cut Into Quarters
6largeYukon gold potatoes, peeled and quartered
Step 1 【Coq au Vin】
Marinate chicken in the【Marinade】 ingredients for 2-12 hours.
Heat a dutch oven or another deep-sided oven-proof skillet over a medium flame. Add oil. When the pan is hot, add bacon, lower heat to medium.
Cook until browned and crisp for about 10 minutes. Set aside, leaving bacon fat in the pan.
Remove chicken from marinade and dry with paper towels.
Sprinkle 1 tbsp salt on all sides of the chicken.
Carefully brown well-dried chicken in bacon fat. You may need to proceed in several batches.
Remove chicken and set aside. Scrape browned bits from the pan as needed.
Add carrots, mushrooms, and onions to the pan, sprinkle lightly with ⅓ tbsp salt and ⅓ tbsp pepper, then cook on high heat until browned.
Add tomato paste and stir about 30 seconds until tomato paste coats vegetables.
Add wine to pan, scraping up fond from the pan. Cook until reduced by half.
Then return cooked chicken and bacon, and add the stock, bring to boil.
Cover and cook in a 350°F/176°C oven 45 minutes to 1 hour.
Remove sauce to a saute pan, and reduce to thicken.
Add 1 Tbs. butter when the sauce is desired consistency, and swirl to melt. Serve immediately.
Step 15 【Roasted Garlic Mashed Potatoes】
Bring potatoes to boil in cold, heavily salted water. When potatoes are all fork-tender, drain in a colander.
Return to pot, then add butter & roasted garlic and blend with a hand mixer until smooth. (Or use a ricer to puree potatoes and garlic back into the pot you cooked them in to keep warm.)
Add salt and buttermilk to taste. Serve immediately.
Step 18 【Roasted Garlic】
Cut off the top of the head of garlic, exposing all of the cloves.
Drizzle with olive oil. Sprinkle with salt. Wrap in aluminum foil and bake 45 minutes at 350°F / 180°C, until garlic is fragrant and starting to caramelize. (Use immediately, or store, covered oil, in the fridge for up to a week.)