Coq au Vin with Mashed Cauliflower
Coq au Vin with Mashed Cauliflower. Starting Christmas week off with an easy slow cooker chicken. A super cozy dish for this cold day and super simple to make which is perfect when you’re busy with all the last minute Christmas chaos. A dish filled with thick-cut bacon, herby mushrooms, and saucy chicken all plated on creamy mashed cauliflower. Hearty, delicious, warm your bones goodness to kick off one of my favorite weeks of the year !!
Today is a cold one and it is officially my first day of vacation for the holidays. And I am feeling all the comfy and cozy vibes today with this chicken. And that’s what this week is all about…the comfy, cozy Christmas vibes.
So to kick off one of my all time favorite weeks of the year, we are finishing Monday with this Coq Au Vin. It’s super easy because it’s a slow cooker dinner and it’s one of those warm your bones kind of dinners that you just kind of need on a Monday. There’s bacon, there’s mushrooms, there’s saucy chicken…all plated on mashed cauliflower…one of my favorites. It’s so good you guys and I am loving these warming vibes.
There is still so much I want to do before Christmas and SO little time. I am planning on having a day for Christmas cookie baking, I still need to get a few last minute gifts, and there are so many Christmas content ideas that I still have for the blog.
Wish me luck accomplishing all my big aspirations this week ;)) !! I always plan so much and never end up finishing it all. But I am certainly going to try to bring you guys as much Christmas content as I can !! Cheers to Christmas week !!
Ingredients
1/4 cup flour
salt and pepper
6 - 8 bone-in, skinless chicken thighs
1/4 pound bacon; chopped
1/2 large yellow onion; chopped
2 - 3 tablespoons butter
1 pound cremini mushrooms
2 carrots; peeled and chopped
1 1/2 cups white wine
1 cup chicken broth
1 large thyme sprig
For the Mashed Cauliflower
2 heads cauliflower florets
4 ounces cream cheese
4 tablespoons butter
salt and pepper
Directions
Sprinkle the chicken with salt and pepper. Dredge in the flour and set aside.
In a large skillet or slow cooker insert, fry the bacon for about 5 - 7 minutes or until crispy. Add the onion and cook another 2 - 3 minutes until softened. Transfer to a bowl and set aside.
Return the skillet or insert to medium-high heat. Add the butter and warm until melted. Working in batches, add the chicken bone-side up and cook until browned on each side. About 10 minutes. Transfer to a plate and set aside.
Transfer the skillet or insert to the slower cooker. Add the mushrooms, carrots, wine, broth, and thyme. Top with the reserved bacon and onion and stir to combine. Nestle the chicken bone-side down in the mixture. Cover and cook on low setting for 4 hours.
Meanwhile, make the mashed cauliflower. Add the cauliflower to a large pot of salted water. Cook until tender, about 15 minutes. Drain. Add the cauliflower to the bowl of a food processor. Add the butter, cream cheese, salt, and pepper. Puree until smooth. Serve chicken over mashed cauliflower.
