Quick Coq au Vin
 
 
Can't find frozen creamed pearl onions? Don't fret: watch our video! Simply substitute a 16 ounce package of frozen pearl onions and increase the flour from 2 tablespoons to ¼ cup.
by:
Serves: 6
Ingredients
  • 2 pounds (about 8 medium) boneless, skinless chicken thighs
  • 1 tablespoon olive oil, extra if needed
  • Salt and ground black pepper
  • 6 medium carrots, peeled and cut into small chunks
  • 1 package (8 ounces) sliced baby bella mushrooms
  • 3 ounces (about 6 thin slices) proscuitto, minced
  • 4 large garlic cloves, minced
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons all-purpose flour
  • 11/2 cups each: dry red wine and chicken broth
  • 2 packages (9 ounces each) frozen creamed onions, not thawed
  • 6 new potatoes, rinsed and halved
  • 1 cup frozen peas
Instructions
  1. Heat a large (11- to 12-inch) deep skillet over medium-high heat. Coat chicken thighs with the oil and sprinkle with salt and pepper. Add chicken thighs to hot skillet. Cook until well browned, about 5 minutes. Turn and continue to cook until well browned on remaining side, about 3 minutes longer.
  2. Transfer to a medium bowl; set aside. Add carrots, (and additional oil if pan is dry); saute until they start to brown, 2 to 3 minutes. Add mushrooms; cook, stirring frequently and seasoning lightly with salt and pepper, until carrots and mushrooms are well browned, about 3 minutes. Stir in proscuitto, garlic, and thyme; cook until fragrant, about a minute. Sprinkle in flour, then stir in wine and broth, along with creamed pearl onions. Bring to a simmer, breaking up pearl onions as they start to thaw.
  3. Add chicken and potatoes; reduce heat to medium-low and simmer, partially covered, until flavors blend and potatoes are tender, about 15 minutes. Stir in peas. Cover and let stand 5 minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/quick-coq-au-vin/