Quick Coq au Vin
Serves: 6
  • 2 tablespoons olive oil
  • 1 package (8 ounces) sliced baby bella mushrooms
  • 1 large onion
  • 3 large garlic cloves, minced
  • 1 tablespoon minced fresh thyme or rosemary (or 1 teaspoon dried)
  • ¼ cup all-purpose flour
  • 1 cup red wine
  • 2 cups chicken broth
  • 1 rotisserie chicken, organic, free-range if possible, cut into 2 legs, 2 thighs, 2 wings, and each breast halved crosswise for a total of 4 pieces
  • 1 pound small new potatoes, rinsed and halved
  • ¼ cup chopped fresh parsley
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, 3 to 4 minutes. Transfer to a medium bowl and set aside.
  2. Heat remaining tablespoon of oil; add onions and sauté until softened, 3 to 4 minutes. Add garlic and thyme; cook until fragrant, about a minute.
  3. Stir in flour, then wine and broth; bring to a simmer. Add chicken, mushrooms, and potatoes. Return to a simmer, reduce heat to medium-low and simmer, partially covered, until flavors blend and potatoes are tender, about 15 minutes. Stir in parsley. Cover and let stand 5 minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/quick-coq-au-vin-2/