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Oct 20, 2010 06:17 AM

Can you recommend a starch to serve with coq au vin?

I am tired of egg noodles and don't like buttered potatoes. I was thinking a gratin (but didn't know if the cheese would complete with the chicken) or a potato-apple kugel. What do you you think? What do you like to serve?

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  1. Well, since either egg noodles or steamed potatoes are the usual accompaniments, and that's out for you, how about just nice crusty bread, good butter and a simple green salad with a vinaigrette? There's no real hard and fast rule that you have to serve a starch with this dish, although noodles and potatoes stand as a way to sop up all the delicious sauce. A potato gratin, baked in cream with just a bit of Gruyère or a Swiss-type on top, could be very nice, if you were thinking about a potato gratin.

    Here's a older thread link, which also includes a discussion about what type of chicken you should use; maybe you can get some ideas from it (posters suggested couscous or fingerling potatoes roasted in goose fat, mm...)

    Bon appétit!

    1 Reply
    1. re: bushwickgirl

      Thanks for the link. Potatoes roasted in fat: divine. I do that when I roast chicken.

    2. How about a seasonal squash gratin?

      1. I normally serve mine with a nice tangy, crusty sourdough loaf. Every now and then if i beg my friend the french baker to make a country loaf, he does one of those huge breads and those also go well with coq au vin. On an inventive whirl once, I made persian rice chelo (yellow rice with a golden crust on the bottom) - and if i remember it went ok with the coq-au-vin.

        2 Replies
        1. re: cornFusion

          cornFusion, I'd love a link or a brief explanation for the rice chelo, if you don't mind. TIA.

          1. re: mamachef

            Sorry about taking so long .... here is a link to a recipe...

            I use a recipe from a book called "In a Persian Kitchen" (

        2. I'd definitely suggest some crusty bread or mashed potatoes to sop up that delicious sauce.

          1 Reply
          1. re: bear

            My most-excellent-of-a-cook friend served it on top of mashed potatoes at a dinner party, it was wonderful.

            1. re: blue room

              That was my thought for something different. I was thinking a firm polenta, pan fried in slices. That way you get the starch, soft interior, and crispy exterior to provide a good texture contrast to the chicken.

              1. re: sbp

                Yes to polenta! I've made it with Coq au Vin, and it's now my prefered accompaniment. The flavors blend beautifully. I prepare it as sbp suggests.