One-Pot 45 Minute Coq au Vin with Brown Butter Sage Mashed Potatoes

Why You’ll Love This Recipe

I like this recipe because it’s rustic, flavorful, and perfect for when I want comfort food that still feels elegant. The chicken simmers in red wine with vegetables and herbs, creating a deep, savory sauce. The brown butter sage mashed potatoes add a nutty, herby richness that pairs beautifully with the coq au vin. I also love that everything comes together in under an hour, making it approachable for busy nights.

Ingredients

Coq au Vin
4 tablespoons olive oil divided
salt and pepper to taste
1 sweet onion diced
4 cloves garlic minced or grated
1 small sweet potato, cubed
2 medium size carrots, chopped
2 tablespoons tomato paste
1 1/2 pounds boneless chicken tenders or small chicken breasts may sub thighs if desired
2 cups button mushrooms sliced
2 cups red wine plus more if needed
2 cups chicken broth
2 leaves bay
4 whole sprigs fresh thyme
1/2 cup fresh parsley chopped

Mashed Potatoes
4 large Idaho potatoes peeled and quartered (I used Idaho, but you may sub Russet)
2-4 cloves garlic peeled (I used 4)
salt
8 tablespoons unsalted butter browned
8 leaves fresh sage chopped
3/4 cup heavy cream

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by boiling the potatoes with the garlic cloves in salted water until fork tender, about 20 minutes.
2. While the potatoes cook, I heat olive oil in a large pot over medium heat. I add the onion, garlic, sweet potato, and carrots, cooking until softened.
3. I stir in the tomato paste and cook for another minute to deepen the flavor.
4. I season the chicken with salt and pepper, then add it to the pot and brown lightly on all sides.
5. I add the mushrooms, red wine, and chicken broth, then stir in the bay leaves and thyme. I let it simmer uncovered for about 20–25 minutes until the chicken is cooked through and the sauce reduces slightly.
6. Meanwhile, I drain the potatoes and mash them with browned butter, chopped sage, and heavy cream until smooth and creamy. I season with salt to taste.
7. I stir the fresh parsley into the coq au vin just before serving.
8. I serve the chicken and vegetables over a generous scoop of mashed potatoes, spooning the wine sauce over the top.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and around 30 minutes to cook, so I have it ready in about 45 minutes total.

Variations

Sometimes I swap the chicken tenders for chicken thighs when I want extra richness. For a lighter mash, I replace part of the heavy cream with chicken stock. I’ve also made the coq au vin with white wine for a slightly brighter flavor profile.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm the coq au vin gently on the stovetop, adding a splash of broth or wine if the sauce has thickened too much. The mashed potatoes reheat best when I stir in a bit of cream or butter to bring back their smooth texture. This dish also freezes well, though I prefer to freeze the coq au vin separately from the potatoes.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs for more flavor and tenderness.

What type of red wine works best?

I like using a dry red such as Pinot Noir, Merlot, or Cabernet Sauvignon.

Can I make this dish ahead of time?

Yes, I prepare the coq au vin in advance and reheat it, then make the mashed potatoes fresh before serving.

How do I know when the chicken is cooked?

I check with a thermometer to make sure it reaches 165°F internally.

Can I use dried herbs instead of fresh?

Yes, I use about one-third the amount of dried thyme and sage if I don’t have fresh.

Can I make the mashed potatoes without cream?

Yes, I use milk or chicken stock for a lighter version.

What sides go well with this dish?

I usually serve it with crusty bread or a simple green salad.

Can I make this gluten-free?

Yes, all the ingredients are naturally gluten-free as written.

Can I use white wine instead of red?

Yes, white wine gives it a lighter, slightly tangier flavor that still works beautifully.

Conclusion

I love making One-Pot 45 Minute Coq au Vin with Brown Butter Sage Mashed Potatoes because it delivers bold, comforting flavors in less than an hour. The tender chicken in red wine sauce paired with creamy, herby mashed potatoes makes every bite satisfying. It’s a recipe I turn to when I want comfort food that feels both rustic and special.

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