• Quick and easy Coq Au Vin featuring tender chicken thighs cooked with wine, mushrooms, and bacon. It’s a rustic classic, made easy and quick but still loaded with authentic French flavor.
  
  Servings : 6

• ​

• INGREDIENTS
  ​

  • ▢¼ cup cornstarch, or all-purpose flour
  • ▢1 teaspoon dried thyme
  • ▢1 teaspoon dried parsley
  • ▢1 teaspoon salt, divided
  • ▢¼ teaspoon fresh ground black pepper
  • ▢6 to 8 boneless skinless chicken thighs
  • ▢2 tablespoons olive oil
  • ▢4 slices thick cut bacon, diced
  • ▢1 tablespoon butter
  • ▢8 to 10 pearl onions
  • ▢8 ounces baby bella mushrooms, quartered
  • ▢2 carrots, cut into coins
  • ▢2 tablespoons tomato paste
  • ▢1 cup reduced sodium chicken broth
  • ▢1 cup dry red wine, use your favorite dry red wine, like, Merlot, Cabernet, Pinot Noir, etc…
  • ▢chopped fresh thyme, for garnish
  • ▢chopped fresh parsley, for garnish

  INSTRUCTIONS
  
  ​

  • In a shallow plate, combine cornstarch or flour, thyme, parsley, ½ teaspoon salt, and black pepper; mix until incorporated.
  • Dip the chicken into the cornstarch mixture to coat on both sides; shake off any excess.
  • Heat olive oil in a large high-sided skillet, or a 4-quart braiser, set over medium-high heat.
  • Add chicken thighs to the hot oil and cook for 3 to 4 minutes per side, or until browned.
  • Remove chicken from pan and set aside.
  • Return pan to the burner and add the diced bacon; cook for 2 minutes, or until just starting to crisp up.
  • Add butter. Stir in the onions, mushrooms, and carrots; add remaining salt and cook for 4 minutes, stirring frequently.
  • Stir in the tomato paste and cook for 1 minute. Add chicken broth and wine; bring to a boil. Return chicken thighs to the pan and reduce heat to medium-low.
  • Continue to cook for 10 to 12 minutes, or until chicken is cooked through and carrots are tender. Chicken is cooked through when internal temperature registers at 165˚F.
  • Remove from heat. Taste for salt and pepper; adjust accordingly.
  • Garnish with thyme and parsley, and serve

 

[Petra]

• Quick and easy Coq Au Vin featuring tender chicken thighs cooked with wine, mushrooms, and bacon. It’s a rustic classic, made easy and quick but still loaded with authentic French flavor.
  
  Servings : 6

• ​

• INGREDIENTS​

  • ▢¼ cup cornstarch, or all-purpose flour
  • ▢1 teaspoon dried thyme
  • ▢1 teaspoon dried parsley
  • ▢1 teaspoon salt, divided
  • ▢¼ teaspoon fresh ground black pepper
  • ▢6 to 8 boneless skinless chicken thighs
  • ▢2 tablespoons olive oil
  • ▢4 slices thick cut bacon, diced
  • ▢1 tablespoon butter
  • ▢8 to 10 pearl onions
  • ▢8 ounces baby bella mushrooms, quartered
  • ▢2 carrots, cut into coins
  • ▢2 tablespoons tomato paste
  • ▢1 cup reduced sodium chicken broth
  • ▢1 cup dry red wine, use your favorite dry red wine, like, Merlot, Cabernet, Pinot Noir, etc…
  • ▢chopped fresh thyme, for garnish
  • ▢chopped fresh parsley, for garnish
  • INSTRUCTIONS
    
  • In a shallow plate, combine cornstarch or flour, thyme, parsley, ½ teaspoon salt, and black pepper; mix until incorporated.
  • Dip the chicken into the cornstarch mixture to coat on both sides; shake off any excess.
  • Heat olive oil in a large high-sided skillet, or a 4-quart braiser, set over medium-high heat.
  • Add chicken thighs to the hot oil and cook for 3 to 4 minutes per side, or until browned.
  • Remove chicken from pan and set aside.
  • Return pan to the burner and add the diced bacon; cook for 2 minutes, or until just starting to crisp up.
  • Add butter. Stir in the onions, mushrooms, and carrots; add remaining salt and cook for 4 minutes, stirring frequently.
  • Stir in the tomato paste and cook for 1 minute. Add chicken broth and wine; bring to a boil. Return chicken thighs to the pan and reduce heat to medium-low.
  • Continue to cook for 10 to 12 minutes, or until chicken is cooked through and carrots are tender. Chicken is cooked through when internal temperature registers at 165˚F.
  • Remove from heat. Taste for salt and pepper; adjust accordingly.
  • Garnish with thyme and parsley, and serve

Recipe and Photo Credit by Katerina , who is the recipe developer and photographer behind Diethood.

Quick and Easy Coq Au Vin - Perfect Chicken Braised in Wine!

This might just be the perfect winter meal! Quick and Easy Coq Au Vin is made with boneless chicken thighs, wine, mushrooms, and bacon for a simplified classic that's loaded with authentic flavor!

diethood.com

 

[Babybird]

So what is your point? Are you OK? Every now and than you do this, are you sure you are OK? Have nice Christmas, why do you do this????