Fast Coq Au Vin
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
61
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 tbsps
Olive Oil2 cups
Button Mushrooms (rinsed)450 g
Baby Carrots3 cloves
Garlic (peeled and minced)2 cups
Pearl Onion (yellow)2 cups
Chicken Broth1 small
Thyme (handful sprigs)Directions:
1
Stir in 1/2 bottle red wine and simmer for 10 minutes
2
Preheat the oven to 375 degrees F
3
Heat the olive oil in large Dutch oven over medium-high heat
4
Add the bacon and cook until crisp
5
Transfer to a paper towel lined plate
6
Add the flour to a medium bowl and dredge the chicken pieces in the flour, shaking off the excess
7
Add the chicken, in batches if necessary, to the Dutch oven, and lightly brown on each side
8
Transfer the chicken to a large plate and set aside
9
Add the mushrooms, carrots, garlic, and onions in the pot and saute until they just begin to brown
10
Scrape any brown bits from bottom of pan with a wooden spoon
11
Stir in the chicken broth and the remaining wine and bring back to a light simmer
12
Add the bacon, chicken, and remaining ingredients to the pot
13
Simmer for 30 minutes, then transfer the pot to the oven and bake for 20 minutes
14
Remove the pot from the oven and transfer the chicken and sauce to a serving bowl
15
Serve with mashed potatoes or some chunks of crusty bread, if desired