Coq auVin and Mashed Potatoes

Serves: 2

Ingredients

 
• 4 potatoes, washed, peeled, and diced into 2-inch chunks
• 4 tbsp butter, divided (2 for potatoes, 2for chicken)
• 1⁄3 cup heavy cream
• 2 chicken breasts, boneless and skinless (for bone-in, add 10 minutes to cook time)
• 1 tbsp canola oil
• 1 tbsp olive oil
• 1 cup mushrooms, cleaned and quartered
• 1 cup pearl onions, fresh or frozen, cleaned and trimmed
• 4 sprigs thyme, leaves removed from stems
• ½ cup dry red wine
• 2⁄3 cup beef broth
• 1 tbsp plain flour
• salt and pepper, to taste

Directions

 
1. Preheat the oven to 400ºF.
2. Cover a sheet pan with foil and lightly oil.
3. Add the potatoes to a pot and cover with lightly salted water. Bring to a boil, cover, and reduce to medium for 20–25 minutes.
4. Season the chicken with salt and pepper.
5. Place a medium frying pan over high heat. Add the canola oil and 2 tbsp butter. Add the chicken and sear 3–4 minutes per side, until golden brown. Transfer the chicken to the sheet pan and roast in the oven for 25 minutes.
6. When potatoes are tender, drain and return them to the pot. Add the cream cheese, heavy cream, and 1 tbsp butter. Mash until smooth.
7. While the chicken is roasting, prepare the red wine sauce. Add 1 tsp olive oil to the pan used for the chicken. Add the mushrooms and pearl onions. Cook 4–5 minutes. Transfer to a bowl.
8. Return the pan to high heat, add red wine, and cook for 5 minutes. Add flour to the beef broth in a shaker, shake well, and add to wine. When thickened, add 2 sprigs of thyme and 1 tbsp butter. Add the vegetables back in.
9. Plate the food and drizzle the wine sauce over the chicken and potatoes. Garnish with thyme.