Weeknight Coq Au Vin – GFCFSF
September 25, 2016
Weeknight Coq Au Vin - GFCFSF
3 slices raw bacon, chopped
salt and pepper
8 boneless skinless chicken thighs
3 carrots, sliced
8 ounces frozen pearl onions
8 ounces mushrooms, sliced
3-4 cloves garlic, chopped
4 sprigs fresh thyme, or 1 teaspoon dried
1 cup chicken broth
1 cup red wine
chopped parsley for garnish
1 tablespoon cornstarch or arrowroot and water, to make a slurry
In a heavy pan, cook bacon until fat has rendered out, remove bacon to a plate, leaving grease in pan. Add 2 tablespoons oil.
Season chicken on both sides with salt and pepper. Place chicken in pan, in batches if needed so they don't crowd the pan, and brown on both sides. Remove to same plate with bacon.
Add mushrooms into pan and let brown, then flip over (don't stir as that makes the mushrooms release their liquid and deflate) and add in garlic and onions. Cook 2 minutes, then add in broth, wine, carrots, chicken and bacon. Cover and cook for 20 minutes.
Adjust seasoning if needed and slurry. Let cook until sauce thickens (about 2 minutes). Serve over mashed potatoes or polenta and sprinkle with parsley.