Gluten Free/ Mains/ Vegetarian

Accidental Veggie Coq Au Vin

This photo isn’t the best representation of this dish that I’m calling accidental veggie coq au vin with goat cheese. Under those potatoes and mushrooms and kale is a beautiful warm bath of white wine, butter, shallots, and garlic. It’s a recipe inspired by ingredients I had at home and the teeny tiny glimpse of a fall breeze in the air today that was giving me comfort food cravings.

Because I just started a new job (cooking!) with a major pay cut, I’ve been doing my best to make meals using the existing contents of my refrigerator and I’ve been doing a pretty good job. Ok, I went out and bought some $7 wine for this (I swapped red for white), but it was worth it. Don’t tell my checking account. These spontaneous meals are always the most pleasantly surprising. Pour yourself a nice glass of wine with this dish and pretend you’re sitting outside at a bistro in Paris. I promise you won’t even miss the meat.


1 lb baby potatoes sliced in half
15 oz. cremini mushrooms thinly sliced
1 medium shallot thinly sliced
2 cloves garlic thinly sliced
1.5 cups white wine
3 Tbs unsalted butter
leaves from 10 sprigs of fresh thyme
2 cups roughly chopped kale
2 Tbs tomato achaar
Goat cheese  (small log to loosely crumble over top)
Extra virgin olive oil
Salt and pepper to taste

Recipe Steps:

  • Pre-heat oven to 375 degrees and prep ingredients.
  • Toss potatoes in an oven-proof skillet with a Tbs or two of olive oil and season with salt and pepper.
  • Place potatoes in oven to roast for 15 minutes.
  • While potatoes are roasting, add 2 Tbs of olive oil to a separate skillet over medium-high heat and add mushrooms and season with salt and pepper. Saute until slightly caramelized.
  • Deglaze with a little white wine and add shallots,garlic, and thyme and cook for a few minutes until shallots and garlic soften.
  • Add 1.5 cups white wine plus 3 Tbs butter and let simmer over medium-high heat for a few minutes until liquid evaporates a bit. Taste and season with salt if needed.
  • Turn down to medium heat, stir in achaar, add kale and cover for a minute so it softens, then remove from heat.
  • Remove potatoes from the oven and pour mushrooms, kale, and liquid into the skillet with the potatoes.
  • Increase temperature to 400 degrees, place back in the oven and cook for another 15 minutes or until potatoes are tender.
  • Remove and top with goat cheese, then place back in the oven and cook for 5 more minutes.

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