2 pounds (about 8 medium) boneless, skinless chicken thighs
2 tablespoons plus 2 teaspoons olive oil, divided
Salt and ground black pepper
1 package (1 pound) frozen pearl onions, not thawed
1 package (8 ounces) sliced baby bella mushrooms
3 ounces (about 6 thin slices) proscuitto, minced
3 large garlic cloves, minced
3/4 teaspoon dried tarragon
1/4 cup all-purpose flour
1 cup dry white wine
2 cups chicken broth
1 can (13.75 ounces) whole artichokes, halved
2 pounds new potatoes, rinsed and halved
1/4 cup chopped fresh parsley
Heat a large (11- to 12-inch) deep sauté pan over medium-high heat. Coat chicken thighs with 1 tablespoon of oil; sprinkle both sides generously with salt and pepper. Working in 2 batches, add chicken thighs to hot skillet. Cook, turning only once, until well browned, about 6 minutes per batch. Transfer to a medium bowl; set aside. Add 2 more teaspoons of oil and the onions to the skillet; cook, stirring frequently and seasoning with salt and pepper, until golden brown, about 3 minutes. Add to bowl of chicken thighs. Add remaining tablespoon of oil and mushrooms to the hot skillet; cook, stirring up browned bits and seasoning lightly with salt and pepper, until golden brown, about 3 minutes. Stir in proscuitto, garlic, and tarragon; cook until fragrant, about a minute. Stir in flour, then wine and broth, along with thighs, pearl onions, artichokes, and potatoes. Bring to a boil; 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.
This sounds absolutely fabulous!
I tried this Sunday night and it was a hit in my house. My suggestion – bake or buy some nice crusty bread to go with it to sop up all that wonderful sauce!
I could only find frozen pearl onions in cream sauce so I improvised a bit and tossed them in a little later with the broth and the wine. Worked beautifully!
This was the first recipe I fell in love with when I opened my copy of Perfect One Dish Dinners; I made it for my brother-in-law and his girlfriend when they were visiting from out of town the weekend after the Big Summer Potluck. I served it with salad and crusty garlic bread, and we all loved it! I can’t wait to make it again!
Jenny Flake says
I would sooooo make this for dinner!! Huge congrats to Pam and her new cookbook, can’t wait to get a copy!!
Fantastic dish! Congratulations again on the cookbook!
We love Coq au Vin and this recipe sounds fantastic!
Torrie @ a place to share... says
I cannot wait to make this… and to purchase the new book:).
Barbara | VinoLuciStyle says
Many things to love. Though I most often use chicken breasts for chicken dishes, deep down? I love dark meat the bestest (yes that IS a word!). And the combination of mushrooms and artichokes with white wine…now this appeals to be more than any ‘regular’ recipe for coq au vin. Has to be made…thanks!
This sounds great, I am saving to my favourite recipes!
Jen @ How To: Simplify says
I made this for dinner a couple weeks ago and my husband and I, along with our dinner guests, absolutely loved it. My friend loved it so much that she asked me for the recipe because she wants to make it for her family when they visit. I can’t wait to make this again!
Cookin' Canuck says
The ease of this coq au vin recipe is very appealing. Perfect as the cooler temperatures are arriving.
Looking forward to making this and to getting my copy of the book when it’s released. I know that Pam’s recipes are never the ‘same old thing’ and one dish dinners are the way my everyday entertaining is headed. And by everyday entertaining, I also mean cooking for my three guys every night!
I developed a Coq Au Blanc recipe about 4 years ago and had not seen any others out there. I made mine after my guests had many complaints on the traditional Coq Au Vin i was serving at my Buffet. 1st most of ya are going to say is Coq Au Vin at a Buffet? Not your ordinary Buffet is all I have to tell people, but enough of that. Your recipe looks as good as mine with some additions, nice touch with the Artichoke and Potatoes.
Made this last night – delicious! I only used one pound of potatoes and it was still a lot; will use less next time. It also took longer than 15 minutes for the potatoes to cook so I’ll cut the smaller next time.