Coq au vin blanc with mashed potato
Coq au vin blanc is a classic French main course of chicken Marylands slowly braised in white wine with eschalots, bacon, thyme and rosemary, served on creamy mashed potato. The Thermomix TM7 handles sautéing, simmering and mashing with precise temperature control, delivering tender chicken and a silky sauce in one bowl.
About this recipe
Coq au vin blanc with mashed potato is a French bistro classic that the Thermomix TM7 makes surprisingly achievable on any weeknight. Searching for coq au vin blanc recipes or a quick weeknight dinner in your all-in-one kitchen machine leads you straight here: chicken Marylands braised in dry white wine with golden eschalots, smoky shortcut bacon, thyme and rosemary, all resting on a cloud of creamy mashed potato. The TM7's precise heating keeps the wine-based sauce at a gentle simmer, so the chicken stays juicy while the alcohol cooks off and the flavours concentrate. Meanwhile the eschalots soften without browning too fast, and the bacon renders its fat evenly into the sauce base. The potatoes are steamed and mashed in the same bowl, which means less washing up and a silky-smooth result. Serve this rustic main course for a Sunday family lunch or an informal dinner party, with a glass of the same white wine you cooked with.
Preparation tips
- Pat the chicken Marylands dry and season them generously with sea salt and ground pepper before browning, as a dry surface gives a much better golden crust and helps the skin render its fat into the sauce.
- Use a dry, acidic white wine such as a Chablis or Muscadet that you would happily drink yourself; the sauce reduces considerably, so a pleasant bottle makes a noticeably better coq au vin blanc.
- Leftovers keep well in the fridge for two days and taste even richer the next day; reheat gently on the stove and serve with freshly made mashed potato rather than reheating the mash.
- For picky younger eaters, remove the skin from the Maryland and shred the braised meat through the mash so the wine sauce mellows into a family-friendly plate.
Recipe variations
- Alcohol-free version: replace the white wine with equal parts chicken stock and cloudy apple juice, adding a squeeze of lemon juice at the end; the bacon and eschalots still deliver plenty of depth to the sauce.
- Festive winter version: add halved button mushrooms and cubed pancetta instead of shortcut bacon, and finish the sauce with a splash of cream and chopped tarragon for a richer, celebration-worthy coq au vin blanc.
Thermomix TM7 Benefits
- Precise weighing - The integrated scale of the Thermomix weighs white wine and chicken stock paste directly in the bowl for a balanced sauce. [Built-in Scale]
- Fine chopping - The TM7 chops the eschalots uniformly so they soften evenly and melt into the wine sauce. [Chopping]. [Multi-Function]
- Gentle heating - Precise temperature control of the Thermomix simmers the braising liquid slowly, keeping the chicken Marylands succulent. [Heating]. [Precision Control]
- Perfect mashing - The TM7 mixes steamed potatoes with butter into a velvety mash without lumps, ready in seconds. [Mixing]. [Multi-Function]
- Steam cooking - The Varoma of the Thermomix steams potatoes above the simmering sauce, saving time and one pot. [Steaming]. [Time Savings]
Ingredients
- chicken Marylands
- eschalots
- shortcut bacon rashers
- fresh thyme
- fresh rosemary
- sea salt
- ground black pepper
- white wine
- Chicken stock paste
- water