Quick Coq au Vin Recipe
Prep Time
Serves
Cooking Mode
1 tbsp Sensations Extra Virgin 100% Olive Oil
boneless skinless chicken thighs
salt and freshly ground pepper
6 slices Compliments Regular Sliced Bacon, chopped
1 pkg sliced mushrooms
1 onion, chopped
2 tsp Compliments Organic Thyme, minced
1 clove garlic, minced or pressed
1 tbsp Compliments Unbleached Flour
1½ cups Compliments Beef Broth
¾ cup soft red wine, such as Merlot or Pinot Noir
optional Minced Italian parsley
1 tbsp Sensations Extra Virgin 100% Olive Oil
boneless skinless chicken thighs
salt and freshly ground pepper
6 slices Compliments Regular Sliced Bacon, chopped
1 pkg sliced mushrooms
1 onion, chopped
2 tsp Compliments Organic Thyme, minced
1 clove garlic, minced or pressed
1 tbsp Compliments Unbleached Flour
1½ cups Compliments Beef Broth
¾ cup soft red wine, such as Merlot or Pinot Noir
optional Minced Italian parsley
Directions
1Heat olive oil in a 12-inch nonstick frying pan over high heat. Season chicken to taste with salt and pepper then add to pan. Cook until undersides are lightly browned, about 2 minutes. Turn chicken over and cook to brown other sides, 1-2 more minutes. Transfer chicken to a plate and set aside.
2To frying pan, add bacon, mushrooms, onion, thyme and garlic. Cover pan and cook over high heat, stirring occasionally, until vegetables exude juices and begin to brown, about 5 minutes. Uncover pan and continue cooking, stirring often, until mixture is well browned, 3-4 minutes.
3Sprinkle flour over vegetables and stir over heat for 1 minute. Gradually whisk in broth and wine; bring to a simmer. Return chicken to pan, cover, and simmer until chicken is no longer pink in center (cut to test), about 10 minutes. Ladle into bowls, sprinkle with parsley, and serve immediately.
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Personal Note
Personal Note