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: Three Many Cooks
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
- 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.
I love Coq au Vin… and this recipe sounds perfect!
It is impossible to find frozen creamed onions in my neck of the woods and I don’t live in the sticks either. I bought all the ingredients and now come to realize I have to make homemade creamed onions in order to complete this recipe. Not happy about that.
Don’t be unhappy, Mary. Watch the video. There’s another option. All you have to do is add an extra 2 tablespoons of flour with a 16-ounce bag of frozen pearl onions.
Made this for dinner last night. It was delicious! I added the extra flour and it turned out perfect.
Thank goodness someone came up with a solution to the problem of not being able to find frozen creamed onions. I tried a dozen different grocery stores. Now, I will try this recipe because I was not going to make them scratch–no time for that.
I made this recipe a couple of days ago. I also could not find the creamed onions and bought frozen pearl onions instead. Wish I had read the previous comments about adding additional flour. The dish was delicious, but a bit runny. Next time I will thicken it up! A wonderful fall dish!!!!
I finally made this last night and my son had 3 servings! I was a little short on ingredients (that the kids wouldn’t miss at all) – Can’t wait to try it again with the mushrooms and peas, but the base is so delicious it was still wonderful without. And like Sharon in the video, I couldn’t keep the promise that I wouldn’t burn my tongue. It was worth it.
I made this for dinner tonight, and it was DELICIOUS! Awesome recipe.