Quick Coq Au Vin
4 bacon strips
2 pounds boneless, skinless chicken thighs
Вј cup coconut or almond flour (optional)
ВЅ teaspoon salt
ВЅ teaspoon freshly ground black pepper
1 tablespoon oil or cooking fat of choice (if not using bacon drippings)
2 cups quartered button or cremini mushrooms
1 cup pearl onions (or 1 cup chopped yellow onion)
2 cloves garlic, peeled and minced
2 cups chicken broth
1 cup dry red wine
1 tablespoon tomato paste
2 fresh thyme sprigs
- Heat a large Dutch oven or covered pot over medium heat. When hot, add the bacon and cook until crispy. Remove the bacon strips to a plate lined with paper towels. Reserve the bacon grease in the Dutch oven for cooking the chicken.
- In a medium bowl, toss the chicken with the flour, salt and pepper. If not using the bacon drippings, heat the oil or cooking fat over medium heat in the same pot used for the bacon. Cook in the Dutch oven over medium heat until the chicken is browned on all sides, about 3 to 4 minutes per side. Remove to a plate.
- Add the mushrooms, onions and garlic to the Dutch oven and cook over medium heat, stirring well, until the mushrooms are slightly softened, about 2 to 3 minutes.
- Add the chicken broth, wine, tomato paste and thyme and mix well, making sure tomato paste gets fully integrated. Add the chicken and any juices that may have accumulated. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the chicken is cooked through.
- Break the bacon into bite-size pieces and mix into the coq au vin. Serve hot.
NOTE: We suggest doubling this recipe, as it freezes exceptionally well.
