Coq au Vin, Pommes Galette, and French Country Salad


2-4 Servings

Cook Time

1 hour


Coq au Vin

  • Chicken, marinated in red wine overnight
  • S&P TT
  • 1 tbsp. olive oil
  • 2 oz. bacon lardons or pancetta
  • 4 cloves garlic, smashed
  • 6-8 pearl onions
  • 2 baby carrots, diced
  • ½ rib celery, sliced bias
  • 6 scallions, sliced bias
  • 6 oz. wild mushrooms, sliced 
  • 1 cup red wine
  • 1 cup broth 
  • 2 tsp. tomato paste
  • 1 tbsp. dried mushrooms
  • 1 bay leaf
  • 1 sprig thyme
  • 1 tsp. balsamic vinegar glaze

Pommes Galette

  • 3-4 gold potatoes, shredded
  • Oil for frying
  • S&P TT

French Country Salad

  • Grain mustard
  • Olive oil
  • Lemon juice
  • Splash vinegar
  • S&P TT
  • Lettuces, whole or chopped
  • Tomatoes, diced
  • Cucumbers, sliced
  • Radishes, sliced
  • Blue cheese, crumbled
  • Nuts, chopped or whole


Coq au Vin

  1. Coat the bottom of a heavy bottom pot with oil, add lardons to brown and render fat.
  2. Brown chicken on both sides slightly in lardon fat, remove, set aside.
  3. Add garlic, onions, carrots, scallions and celery, brown slightly.
  4. Add wild mushrooms to pan, cook until they start to wilt. Add more oil if needed.
  5. Deglaze with wine, bring to a boil, lower heat to a simmer to reduce wine by half. 
  6. Add broth, tomato paste, dried mushrooms, thyme, and balsamic. 
  7. Return chicken to pot, bring to a boil, discard tongs that have touched raw chicken.
  8. Liquid should almost cover the contents of the pan. Lower heat to a simmer. Continue to cook, covered on for approx. ½ hour.
  9. Add water if liquid evaporates too fast.
  10. Adjust seasoning with S&P, remove bay leaf and herb sprigs, keep covered until ready to eat.

Pommes Galette

  1. Heat pan on medium high heat, add oil.
  2. Once potatoes are shredded, work quickly, and add them to a preheated pan with hot oil.
  3. Using a spatula, press potatoes down to form a disc.
  4. On medium heat, fry on each side of the potato disc until golden brown. 
  5. Remove from pan and place on paper towel, season with S&P while still hot.

French Country Salad

  1. Combine mustard, olive oil, lemon juice, vinegar, S&P in a large bowl, vigorously whisk to form dressing.
  2. Gently toss remaining ingredients together into  the bowl with the dressing. Enjoy!
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!