Coq au Vin Burrito Bowls

Ingredients

• 1 lb boneless chicken thighs
• 1 cup red wine
• 1 cup chicken stock
• 1.5 cups cooked white rice
• 1 cup black beans
• 1 small red onion
• 1/4 cup apple cider vinegar
• 8 oz mushrooms
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 tbsp butter
• 4 sprigs fresh thyme(optional)
• to taste salt and pepper

Instructions

1. 1

   Prep (15 min): Slice red onion thin and soak in apple cider vinegar with a pinch of salt to quick-pickle. Dice chicken thighs into bite-size pieces, slice mushrooms, and mince garlic.

2. 2

   Sear chicken: Melt butter in a large skillet over medium-high heat. Season chicken with salt and pepper and brown 4-5 minutes. Remove and set aside.

3. 3

   Sauté mushrooms and garlic in the same pan for 4 minutes, then stir in tomato paste and cook 1 minute.

4. 4

   Braise (20 min): Pour in red wine and chicken stock, scraping up browned bits. Add thyme and return chicken to the pan. Simmer uncovered 18-20 minutes until sauce reduces and thickens and chicken is cooked through.

5. 5

   Warm black beans in a small pot or microwave for 2 minutes.

6. 6

   Assemble bowls: Divide rice between 2 bowls, top with black beans, spoon coq au vin over the top, and finish with drained pickled onions.