Coq au Vin
A rustic french dish cooked up in your dutch oven.
Coq au Vin
Garlic Mashed Potatoes
Coq au Vin
  1. Heat dutch oven on a bed of charcoals.
  2. Chop all your bacon and veggies.
  3. Add chopped bacon to dutch oven. Fry until crispy.
  4. Add some oil if needed and then add the onion, garlic and carrots. Cook veggies, stirring often, until soft and caramelized. Stir in the tomato paste and then push everything to the side to make room for the chicken.
  5. Add some more oil if needed. Add chicken and sear on both sides until brown. Add the mushrooms and cook for a few more minutes.
  6. Pour in the wine and chicken stock. Add the bay leaves, thyme sprigs and some salt and pepper. Stir everything to combine. Cover with the lid, placing more coals on top. Let cook for 15 min.
  7. Uncover and let simmer until broth has reduced up to a 1/3. Keep an eye on the coals make sure they’re still hot.
Garlic Potatoes
  1. Chop potatoes and add to large pot. Fill pot with water until potatoes are about an inch underwater. Cover and bring to boil over fire. Cook until tender. About 20-30 min.
  2. Drain water and add garlic, butter and milk/cream. Mash until you reach desired consistency.
Recipe Notes

If you don’t have a camp pot big enough to boil potatoes, wrapping them in foil and baking them in the coals works just fine. Just make sure to start them well ahead of the Coq au Vin. They can take anywhere from 30 min to an hour. Serve the potato chopped up on the side. Or try to mash it! With enough butter and cream it should turn out just fine.

Chicken stock cubes or packets and water are way easier to pack than a carton of stock.