Mother's Day Comfort: Colcannon and Coq au Vin

While colcannon and coq au vin might seem like an unlikely pairing, this combination of French countryside cooking and Ireland’s best take on mashed potatoes creates a memorable meal worthy of any special occasion. The rich wine sauce from the coq au vin finds a perfect companion in the buttery, cabbage-flecked colcannon. This has become one of our favorite celebration meals, joining other comfort food classics like beef shortrib ragu.

Colcannon

Serves 6-8

Ingredients

  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1 small head of cabbage, finely shredded
  • 1 cup whole milk
  • 1 cup (2 sticks) butter, divided
  • 1 bunch of green onions, finely chopped (about 1 cup)
  • 2 tsp kosher salt, or to taste
  • Fresh ground black pepper

Instructions

  1. Boil potatoes in salted water until tender (about 15-20 minutes)
  2. Meanwhile, in a separate pan, sauté cabbage in 4 tablespoons butter until soft (about 10 minutes)
  3. Heat milk with half the remaining butter and green onions
  4. Drain potatoes, mash thoroughly
  5. Fold in the cabbage mixture and warm milk mixture
  6. Season generously with salt and black pepper
  7. Serve hot with a well of melted butter in the center

Coq au Vin

Serves 4-6

Ingredients

  • 1 whole chicken (3-4 lbs), cut into 8 pieces
  • 8 oz bacon lardons or thick-cut bacon, diced
  • 1 large onion, diced
  • 2 carrots, cut into 1-inch chunks
  • 8 oz cremini mushrooms, quartered
  • 3 cloves garlic, minced
  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 2 cups chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • Fresh ground black pepper
  • 2 tablespoons flour

Instructions

  1. Season chicken pieces with salt and pepper
  2. In a large Dutch oven, crisp the bacon lardons, remove and set aside
  3. Brown chicken pieces in the bacon fat until golden, remove and set aside
  4. In the same pot, sauté onions, carrots, and mushrooms until softened
  5. Add garlic, cook for 1 minute
  6. Sprinkle flour over vegetables, cook for 2 minutes
  7. Add wine, stock, bay leaves, and thyme
  8. Return chicken and bacon to the pot
  9. Simmer covered for 1 hour or until chicken is tender
  10. Adjust seasoning and serve hot over colcannon

Serve both dishes hot, with the coq au vin’s rich sauce pooling around a generous mound of colcannon.

It rocks, try it. Has nothing to do with mother’s day, other than that mothers like good food.