Quick Weeknight Coq au Vin
Uses chicken thighs and a high-heat reduction to achieve deep flavors in half the time.
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Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 4 oz bacon lardons or pancetta
- 8 oz cremini mushrooms, halved
- 1 cup pearl onions, peeled
- 2 cups dry red wine (Pinot Noir or Burgundy)
- 1 cup chicken stock
- 1 tbsp tomato paste
- 3 cloves garlic, minced
- 4 stems fresh thyme sprigs
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped(optional)
Instructions
- 1
In a large skillet or Dutch oven, crisp the bacon over medium-high heat until the fat renders, then remove bacon and set aside.
- 2
Season chicken thighs with salt and pepper, then sear them in the bacon fat over high heat for 3 minutes per side until golden brown; remove and set aside.
- 3
Add mushrooms and pearl onions to the hot pan, sautéing for 5 minutes until browned and softened.
- 4
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- 5
Pour in the red wine and chicken stock, scraping the bottom of the pan to release the flavorful brown bits (deglazing).
- 6
Return the chicken and bacon to the pan, add thyme, and boil over high heat for 10-12 minutes to reduce the liquid by half.
- 7
Mash the butter and flour together into a paste (beurre manié) and whisk it into the bubbling sauce to thicken instantly.
- 8
Remove the thyme stems, garnish with fresh parsley, and serve immediately over mashed potatoes or egg noodles.
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