Coq au Vin Style Chicken with Celeriac Mash
French comfort classic adapted: red wine-braised chicken over creamy celeriac puree.
Total
2h 5m
Prep
35 min
Cook
1h 30m
Serves
3
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Recipe serves 3
Ingredients
- 3 lb chicken legs and thighs
- 2 cups dry red wine
- 4 oz bacon, diced
- 10 oz button mushrooms
- 12 pearl onions
- 4 garlic cloves
- 4 thyme sprigs
- 1 large celeriac (celery root)
- 1/3 cup coconut cream
- 1 cup chicken broth
- 2 tbsp olive oil
Instructions
- 1
Render bacon, remove; brown chicken in the fat on all sides.
- 2
Sauté mushrooms and pearl onions until golden.
- 3
Deglaze with red wine, add garlic, thyme, broth, and chicken; braise covered 60 minutes.
- 4
Boil celeriac until very tender, then blend with coconut cream until silky.
- 5
Reduce braising liquid to a sauce consistency.
- 6
Serve chicken and vegetables over celeriac mash with sauce spooned over.
Nutrition per serving
Calories
580
29% of a 2,000 kcal day
| Protein | 45 g |
| Carbohydrate | 15 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 690 mg |
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