4 tbsp 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 carrots, chopped

2 tbsp tomato paste

1 1/2 lbs boneless chicken tenders or small breasts (or thighs)

2 cups button mushrooms, sliced

2 cups red wine (plus more if needed)

2 cups chicken broth

2 bay leaves

4 sprigs fresh thyme

1/2 cup fresh parsley, chopped

4 large Idaho potatoes, peeled and quartered

2–4 garlic cloves, peeled

Salt, to taste

8 tbsp unsalted butter, browned

8 fresh sage leaves, chopped

3/4 cup heavy cream

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Boil potatoes with garlic cloves in salted water until fork-tender, about 20 minutes.
Meanwhile, heat olive oil in a large pot over medium heat. Add onion, garlic, sweet potato, and carrots. Cook until softened.
Stir in tomato paste and cook for 1 minute.
Season chicken with salt and pepper. Add to pot and brown lightly on all sides.
Add mushrooms, red wine, chicken broth, bay leaves, and thyme. Simmer uncovered for 20–25 minutes until chicken is cooked through and sauce reduces slightly.
Drain potatoes and mash with browned butter, sage, and heavy cream. Season with salt.
Stir parsley into the coq au vin just before serving.
Serve chicken and vegetables over mashed potatoes, spooning sauce on top.

Substitute chicken thighs for richer flavor.

Use white wine instead of red for a lighter flavor.

For lighter potatoes, replace some cream with chicken stock.

Freeze coq au vin separately from mashed potatoes for best results.