Coq au Vin and Sweet Potato Mash

This Coq au Vin and Sweet Potato Mash recipe combines the rustic charm of a classic French dish with the comforting sweetness of mashed potatoes. Marinated chicken legs are slowly simmered in red wine, creating a rich and flavorful stew, while the creamy sweet potato mash provides a perfect accompaniment.

This recipe, inspired by Nagi’s creation, brings together the hearty flavors of Coq au Vin with the comforting sweetness of mashed sweet potatoes. Though originally crafted without a traditional casserole dish, a deep clay tray serves as a worthy substitute.


For the Mash:

  • 4 large potatoes, peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 4 garlic cloves, finely sliced
  • 1 medium onion, chopped
  • 1 liter chicken stock (cube substitutes work well)
  • 1 tsp freshly ground nutmeg
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp butter
  • Salt and freshly ground black pepper to taste
  • Oil

For the Coq au Vin:

  • 12 chicken legs
  • 1 liter dry red wine (slightly more if needed to cover all chicken)
  • 3 bay leaves
  • 3 cloves
  • 100g thick, smoked bacon, cubed
  • 250g brown mushrooms, halved
  • 12 small baby onions, peeled
  • 1 tbsp tomato paste
  • 2 large carrots, halved lengthwise and chopped
  • 4 garlic cloves, finely sliced
  • 500ml beef stock
  • 2 bay leaves
  • 2 thyme sprigs
  • 4 tbsp corn starch
  • Salt and freshly ground black pepper
  • Olive oil
  • Chopped parsley for garnish


For the Marinade:

Combine chicken legs, bay leaves, and cloves in a large bowl. Pour over red wine to cover chicken, then cover the bowl and refrigerate overnight.

For the Mash:

In a large pot over medium heat, sauté onion and garlic in oil until garlic begins to brown. Remove and set aside.

Bring chicken stock to a boil in the same pot. Add potatoes and sweet potatoes and cook until tender.

Remove pot from heat and strain potatoes, reserving stock. Keep stock for later use.

Add butter to potatoes and sweet potatoes, gradually mashing while adding some reserved chicken stock until desired consistency is reached.

Mix in onions and garlic mix, nutmeg and parsley, adjusting seasoning with salt and pepper.

For the Coq au Vin:

Remove chicken legs from marinade. Strain marinade and boil in a separate pot until reduced by half. Set aside.

Frying the chicken legs

Pat chicken legs dry with paper towels. Brown in a separate pot over medium heat in batches, then set aside.

In the same pot used for chicken, brown bacon until crisp, then remove.

In the same pot, fry mushrooms in batches until browned, then remove.

…the mushrooms

Continue in the same pot, adding olive oil, onions, and carrots. When onions are deeply browned, add garlic and tomato paste, mixing well.

the carrots and onions being fried

Add corn starch, then slowly pour in beef stock and reduced marinade, stirring constantly.

Return chicken, bacon, and mushrooms to pot, along with bay leaves and thyme. Adjust seasoning with salt and pepper.

Simmer, then cover and bake in oven for 45-60 minutes. (A deep clay tray with foil cover is suitable.)

Remove from oven, let settle for 15 minutes, then serve with mash, garnished with parsley.

Garnished with fresh parsley…
…and served on (sweet) potato mash


Coq au Vin boasts a rich history intertwined with French culinary tradition. Originating from the Burgundy region of France, this iconic dish has roots dating back centuries.

The name “Coq au Vin” translates to “rooster in wine,” highlighting its primary ingredients: chicken and wine. Historically, the dish utilized tough rooster meat, which was braised slowly in red wine to tenderize it. This method of cooking not only softened the meat but also infused it with the rich flavors of wine and aromatic herbs.

Coq au Vin was traditionally a peasant dish, born out of necessity rather than luxury. Roosters were commonly used in rural areas once they were past their prime egg-laying years or deemed too tough for other culinary purposes. By braising the bird in wine along with vegetables and herbs, cooks could transform tough meat into a flavorful and satisfying meal.

Over time, Coq au Vin evolved from a humble peasant dish into a celebrated French classic. Its popularity spread beyond rural kitchens to become a staple of French cuisine worldwide. Today, Coq au Vin is cherished for its depth of flavor, rustic charm, and timeless appeal, embodying the essence of traditional French cooking.

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