Quick and Easy Coq Au Vin

COQ au VIN

Quick and Easy

1/4 pound thick bacon, diced

3 pounds boneless, skinless chicken thighs

3 cups red wine, preferably French

1-1/2 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

1 teaspoon thyme leaves, fresh or dried

2 tablespoons olive oil

2 cups chopped onion

1/2 cup diced carrot

2 cups sliced mushrooms

1 tablespoon finely chopped garlic

1 tablespoon tomato paste

1 tablespoon flour

2-3 tablespoons brandy

3 tablespoons butter

1/2 pound peeled and par-cooked pearl onions (may use frozen)

1/4 teaspoon sugar

2 cups small whole mushrooms

Chopped parsley, for garnish

Heat a Dutch oven over medium-high heat and add the bacon. Cook for a few minutes until bacon begins to give up its fat. Turn heat down to low and continue cooking until bacon is thoroughly crispy and cooked through. Remove from heat. Using a slotted spoon and draining well, remove cooked bacon from pan and reserve.

Return Dutch oven to high heat. When sizzling, and working in batches, add the chicken thighs, smooth side down and cook until lightly browned. Flip the pieces and cook until the other side is lightly browned. Remove to a plate. Continue with remaining chicken until all the chicken is seared and lightly browned. Set aside.

In a separate saucepan, bring the red wine, salt, pepper, bay leaf and thyme to a boil. Cook over medium heat stirring occasionally until reduced by about half. Set aside.

Add olive oil to the remaining bacon fat in the pot and bring up to high. Add the onions and cook, stirring, for a minute or two. Add the carrots, mushrooms and garlic, and cook for about 5 minutes, until the mushrooms begin giving off their liquid. Reduce heat. Add the tomato paste and the flour and mix well, cooking for a minute or two. Add the brandy and stir for a minute or two until well combined. Add the wine reduction and mix well, deglazing the bottom of the pan well. Bring to a boil, and return the chicken and its juices to the pan, tucking the pieces into the liquid. Cover and reduce heat to medium low. Cook for about 20-30 minutes.

While chicken is cooking, melt butter in a large skillet and add the pearl onions and the sugar. Sauté for 5-6 minutes, until they begin to brown. Add the whole mushrooms and stir to combine. Sauté uncovered for a minute. Then cover pan and cook over medium heat for 5 minutes. Uncover and reduce any juices, deglazing the pan. Set aside.

When chicken is cooked, add the pearl onions and whole mushrooms to the dutch oven, tucking them into the liquid. Sprinkle with reserved cooked bacon pieces. Garnish with chopped parsley and serve in bowls with crusty bread on the side.

Makes 6-8 servings.