Recipes Mangia Mondays Home

Tuesday, February 15, 2011

coq au vin & gratin dauphinois

happy tuesday, friends!

like i promised,
here are the first couple of recipes from our

this would be a great date meal...
or, if you're trying to impress your family
{or put them in a food coma}
or, just a different weekend dinner.

first up:
gratin dauphinois
{or, au gratin potatoes}

2 lbs, 4 oz potatoes
2 garlic cloves, minced
1/2 C gruyère cheese, grated
pinch of nutmeg
salt & pepper
1 1/4 C heavy cream
1/2 C milk

1. preheat the oven to 325 f.

2. thinly slice the potatoes with a mandolin. butter a 9"x6 1/2" baking dish & layer the potatoes, sprinkling the garlic, grated cheese, nutmeg, salt & pepper between the layers. save some of the cheese for the top! you should have 3 layers of potatoes... and on the top layer, stop with the potatoes. pour the cream & milk over the top & sprinkle with the cheese.
**i love things extra cheesy... so i used closer to 3/4-1C.

3. bake 50-60 minutes or until the potatoes are completely cooked & the liquid absorbed. if the top browns too much, cover loosely with foil. let rest for 10 minutes before serving.

baby was being so helpful.
every time i dropped something,
she would lick it up.

and now:
coq au vin
{or, chicken with wine}

2, 3 1/2 lb chickens
1 bottle red wine
2 bay leaves
2 sprigs of thyme
9 oz bacon, diced
3 oz butter
20 pearl onions
{i used 3 sweet onions, cut into 1/8ths}
9 oz button mushrooms, cleaned & trimmed
1 tsp oil
1/4 C all-purpose flour
4 C chicken stock
1/2 C brandy
2 tsp tomato paste
1 1/2 T softened butter
1 T all-purpose flour
2 T chopped parsley

1. joint each chicken into 8 pieces.
i found this video to be very helpful:
{thank goodness there's a youtube!}

2. put the wine, bay leaves, thyme & some salt & pepper in a large bowl & add the chicken. cover & leave to marinate, preferably overnight.

3. blanch the bacon in boiling water, then drain, pat dry, & saute in a frying pan until golden. lift out onto a plate. melt 1/4 of the butter in the pan, add the onions & saute until browned. lift out & set aside.

4. melt another 1/4 of the butter in the pan. add the mushrooms & season with salt & pepper. saute for 5 minutes. remove & set aside.

5. drain the chicken, reserving the marinade, & pat the chicken dry. season with salt & pepper. add the remaining butter & oil to the frying pan, add the chicken & saute until golden. stir in flour.
{i did all of this in one pan, a 7.5 qt. french oven. it wasn't big enough to accommodate all of the chicken at once, so i did 1/2 at a time... worked out just fine. :)}

6. transfer the chicken to a large saucepan or casserole & add the stock. pour the brandy into the frying pan & boil, stirring, for 30 seconds to deglaze the pan. pour over the chicken.
{if you're like me & only want to dirty the one pan, remove the chicken from the pan & set aside. then add the brandy to deglaze the pan. add the stock, then the chicken. not only am i just dirtying one pan, but i'm also ensuring that all of the tasty brown bits will flavor my sauce because i'm not losing anything while switching pans!}

7. add the marinade, onions, mushrooms, bacon & tomato paste. cook over moderate heat for 45 minutes, or until the chicken is cooked through.

8. if the sauce needs thickening, lift out the chicken & vegetables & bring the sauce to a boil. mix together the butter & flour to make a beurre manie & whisk into the sauce. boil, whisking, for 2 minutes until thickened. add the parsley and return the chicken & vegetables to the sauce.

this is the chicken after i took it out of the marinade
& patted it dry...
it's purple!

i just set up a sheet pan
{lined with foil so it's one less dish to clean!}
to hold everything after i sauteed it.
chicken is still purple!

and the finished product:

hope this inspires you to try something new!

until next time,
dowlings, out!

i'm linking this post to:



  1. One of my favorite quotes: "I cook with wine. Sometimes I even add it to the food." :) That looks so gooooooood, as do the potatoes au gratin. It's 11pm and I think I need to go raid my kitchen for an almost-midnight snack after seeing your pictures!

  2. This looks fabulous! Your husband must have been very happy with a meal like that!

  3. What a beautiful meal! I must say that I've never had Coq au Vin but you've made it look very simple. I will have to give it a try! And those potatoes? What is not to love with that combination?! Thank you for sharing your recipes! Candace