Easy Coq Au Vin (Chicken In Wine)

Posted by Donna-Marie Pye on

I have enjoyed hibernating this January and making some of my favourite cold weather foods. This dish is a perfect choice for weekend cooking. It's a much quicker version than the traditional coq au vin, but no less tasty. Serve over egg noodles or mashed potatoes.

DOWNLOAD RECIPE CARD

Ingredients...

  • 1 small bag white or yellow pearl onions
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 lbs boneless, skinless chicken thighs
  • 4 slices thick cut bacon
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 tsp chopped fresh thyme
  • 1 cup dry red wine (choose one you enjoy drinking)
  • 1/2 cup chicken stock
  • 1/2 lb small white/button mushrooms
  • 1/4 cup chopped fresh parsley

Method...

  1. Bring a small saucepan of water to a boil. Drop onions into water and let boil 1 minute. Drain and allow onions to sit for 10 minutes, then cut the root end off and slip off skins, pinching onion between your thumb and index finger. Discard skins and set onions aside.
  2. In a shallow bowl, combine flour, salt and pepper. Lightly coat (dredge) chicken on all sides with flour mixture. Set aside on a plate.
  3. Heat an enamelled cast iron braiser over medium-high heat for 3 to 4 minutes until hot. Add bacon and cook until crispy. Remove bacon from pan onto a paper-towel lined plate, then add oil and butter to the pan along with the bacon fat.
  4. Add chicken pieces in batches and cook 4 to 5 minutes on each side until chicken is golden brown. Stir in the carrots, garlic, thyme and pearl onions. Cook 2 minutes longer, scraping up the browned bits off the bottom of the pan with a wooden spatula.
  5. Add red wine and chicken stock. Reduce heat to a simmer on low. Cover pan with lid and cook for 10 minutes.
  6. Add mushrooms, parsley and reserved bacon, cover with lid and continue to simmer 8 to 10 minutes longer. If sauce becomes a little too thick, add a few tablespoons of chicken stock to thin out.
  7. Taste sauce and season with additional salt and pepper. 

Serves 4 to 6

YOU MIGHT LIKE THESE TOOLS TO MAKE THIS RECIPE

 


Share this post



← Older Post


Leave a comment

Please note, comments must be approved before they are published.