Quick Coq au Vin
Serves 6

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 1/4 cup.

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

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. 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. 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.