Coc au Vin with Mashed Potatoes and Beet Salad

Happy Holidays from Head Chef Jason Taylor and the whole Karmê Chöling Staff. We hope you enjoy this super delicious recipe!

Coq au Vin Ingredients
5lbs Boneless, skinless chicken thighs
3c diced onion
2c diced carrots
1c diced celery
1c coarse-chopped leek
2pt sliced mushrooms
1/4 c chopped garlic
¼ c herbs de provence

Cooking Instructions
Place all in a large pot, cover with red wine and refrigerate overnight. Next day, slowly bring to a boil. Skim foam off top. Slowly braise until chicken falls apart (approx 3 hours). Serve!

Mashed Potato Ingredients
5lbs russets. 
1lb butter
1qt heavy cream
Salt (to taste) 
White pepper (to taste)

Cooking Instructions
Peel potatoes and cut into 1/2in cubes. Place in salted cold water. Bring to boil until soft. Add in butter (cubed), mashing potatoes slowly and lightly (so they don’t become chewy). Fold in heavy cream and then salt/pepper to taste.

Beet Salad Ingredients
5 Red beets
5 Golden beets
1 red onion (finely diced) 
1c goat cheese
Chopped parsley to taste
Extra Virgin Olive Oil

Cooking Instructions
Coat beets with oil and wrap them in aluminum foil. Roast at 400-degrees until beets are soft. Peel and dice beets. Add a little more EVOO, diced onion, salt and pepper. Toss with crumbled goat cheese and parsley and serve.