Wednesday, January 12, 2011
Coq au Vin with Mashed Potatoes
Oh, coq au vin — you are so ugly, but so tasty.
You are especially welcome on snowy cold nights like tonight. You're comforting, and warm me right up.
Seriously, though, coq au vin one of my favorite comfort dishes and this one from Cooking Light is one of my favorite healthier versions. I'm sure it's not the most authentic, but it couldn't be easier.
It requires a bit of planning — you have to marinate the chicken and vegetables in the wine first. But, it's worth it.
It also takes time to cook, but it's mostly hands off. I love multi-tasking, so I do a load or two of laundry, unload the dishwasher and catch up on my e-mails while dinner simmers away.
When it's almost done, cut up a few yukon golds (don't bother to skin them), cover them with cold water and bring them to a boil. Then turn back the heat and let them do their thing while the chicken finishes up.
Once the potatoes are tender, drain them and roughly mash them with a bit of skim milk and smidge of butter. There's no need to add a lot to them — they're really just a method of sopping up all that delicious red wine gravy.
After all, I may or may not have used twice the wine with the chicken to make sure I had plenty gravy to go around.
Sometimes, you just have to love ugly food.