What to serve with coq au vin?

[Sinkingfeeling]

Just that really, have a good recipe but not sure what to serve with it. Any suggestions?

Mash? Celeriac purée? In France it is usually served with boiled potatoes I think.

Mash

Or roasted/boiled small potatoes

Root veg mash does it for me.

On its own followed by a salad and cheese course

OR with pasta - I know that sounds weird but the French often serve it up with buttered tagliatelle

OR with a mix of white and wild rice

OR fried wild mushrooms

OR simple steamed green beans or boiled new potatoes.

Anything you fancy really :)

Just a couple of points. Coq au vin is always better when cooked a day ahead of time and eaten reheated. Also, you'll get left with lots of sauce - you might like to freeze the sauce which is left and use in the future to go over a steak, or pasta, or even poached eggs (I promise you won't regret poached eggs and leftover coq au vin sauce).

Petite that's funny you should say that about the poached eggs and coq au vin sauce I have literally just been reading my new Simon Hopkinson book where he says the very same.

There is another yummy poached egg thing called oeufs en meurette where you actually poach the eggs in the sauce - but they normally use bourgignonne sauce for that (though it is very similar). They serve the eggs in sauce on garlic buttered toast. When I first tried that I thought I had died and gone to heaven.

I don't know who Simon Hopkinson is but he sounds like my sort of cookery writer.

Dauphinoise potatoes!

Oh my goodness Petite get his book, The Good Cook - you will love it. He truly is a wonderful chef and his books are a pleasure to read. And cook from natch!

baguette to lap up the lovely sauce.

I'm rubbish at following recipes though. I dip into books and get ideas then do my own thing. I have so many cookbooks it's just ridiculous.

But, you've twisted my arm, just one more....

Or I just do the same things again and again...

YY to dauphinoise potatoes too.

That's the good thing about Hopkinson's books - I cook much like you do it seems, and his recipes are perfect for twisting. I have more cookbooks that a cookbook emporium, but that never stops me getting more

Dauphinoise potatoes, and two veg of your choice. I suggest green beans and carrots.

Fabulous, thank you for all the ideas. I was leafing through the Simon Hopkinson book in a shop the other day and noticed the egg thing too. Have made the coq au vin this afternoon to serve tomorrow evening, probably going with Dauphinoise potatoes and green beans. :)

If you have a lot of cookbooks, have heard of cook your books? It indexes a lot of cookbooks by ingredients. I love it say when I have lots of leeks and need inspiration on what to do with it. It's really brilliant if you have too many cookbooks.

Definitely lots of green beans....and celeriac and potato dauphinoise