I remember making the classic French chicken stew—Coq au Vin—in the 70’s. What a project, and oh the calories! My take on this dish has all the character and integrity of the classic stew but is simpler, quicker, lighter. Enjoy this for Sunday Supper, but check out the cooking time—this winter version of my Coq au Vin Blanc is doable for most weeknights too.
Quick Coq au Vin: the Video
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 just bought boneless skinless chicken thighs last Sunday with this in mind. Just need to thaw them, and voila! We’ll be eating right tonight.
Thank you! I love Coq au Vin and your quick version looks perfect. I don’t think Julia Child envisioned this over whole grain pasta, but times (and my waistline) are changing.
Thanks for a great recipe! I saw this in a local paper recently and will make it on Friday night. I was panicking because I cannot find frozen creamed pearl onions anywhere, then I saw your suggestion about buying plain frozen pearl onions and adding more flour.