Coq au Vin (faster version)
Description
Saturday of the long weekend was barbecued burgers, and we followed that up with hot dogs on Sunday (after a huge Easter brunch at Mom’s). This recipe was dinner on Monday night with plain, boiled potatoes and green beans – I borrowed it from Cooking Light, and it was lovely. Tuesday I made Ham and Split Pea Soup, for Wednesday – Tuesday was leftovers – and tonight Brock is in charge because I’m going to be out!
Ingredients
Coq au Vin (faster version)
4 to 8 slices of bacon, chopped
2 lbs. boneless, skinless chicken thighs
salt and freshly ground pepper
1 small onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 to 3 fresh sprigs of thyme, leaves only
4 to 6 cloves of garlic, finely minced
1 T. tomato paste
1 (750 mL) bottle of red wine
2 c. chicken broth
2 c. button mushrooms, quartered
10 to 15 pearl onions, trimmed (frozen are fine)
fresh parsley for garnish
Instructions
Cook the bacon in a large, deep skillet or soup pot until crispy then remove it and set aside. Add the chicken to the pan, sprinkle it all with salt and pepper and cook it about 5 minutes per side until it’s nicely browned – but is probably not cooked through, then remove the chicken and set it aside.
Add the chopped onion, carrot, celery, thyme and garlic (I put all of these through the food processor) and cook for a few minutes until softened, then add in the tomato paste and stir it until it’s all well combined. Stir in all of the wine and bring the mixture to a boil then cook it all for about 10 minutes until it’s reduced by half, making sure to stir it occasionally. Return the chicken to the pan, add the broth, bring it to a simmer, cover and cook for another 30 minutes.
While the chicken is simmering, add a bit of oil to a separate small skillet and saute the mushrooms and pearl onions for 10 minutes or so until all are golden brown, then set them aside.
When you’re satisfied that the chicken is cooked and the ‘sauce’ is reduced to the point that you’d like, throw in the mushrooms and pearl onions, heat everything through, sprinkle the bacon back in, garnish with some fresh parsley and serve. I think this would also work great over mashed potatoes, rice or any other grain that will soak up the sauce – and it was just as tasty left over.
- Category: Chicken, One-pot Meal
