Prep 20 mins
Cook 1 hr 15 mins
An easy version of Coq au Vin. Great for cold weather.
- 1 lb extra thick bacon, cut into 1 inch pieces
- 1 1⁄4 lbs medium mushrooms, sliced
- 1 1⁄2 lbs chicken thighs (6 large thighs)
- 6 cloves garlic
- 2 (10 ounce) bags white pearl onions
- 1⁄4 cup Dijon mustard
- 3 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried sage (or 1 Tbsp Herbs de Provence)
- 1 bottle sauvignon blanc wine
- 1 (14 ounce) can chicken broth
- salt and pepper, to taste
- 1⁄4 cup coarsely chopped parsley (to garnish)
- In a heavy-bottomed large pot, place the chicen, garlic, onions, mustard, tomato paste, herbs, wine and chicken broth.
- Bring to a boil over high heat.
- Reduce the heat to moerate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy.
- While the chicken is simmering prepare the bacon and mushrooms.
- In a large saute pan, cook the bacon until crisp.
- Remove with a slotted spoon and set aside on paper towels as needed.
- Discard all but 1 1/4 tbls of the bacon fat.
- Cook the mushrooms in the bacon fat over high heat until golden brown.
- Remove from the pan and add to the reserved bacon.
- When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes.
- Season with salt and pepper and garnish with the parsley.
- Hint: If I'm in a hurry I use boneless thighs, boil with ingredients in step 1 for 20 minutes.
- Remove the thighs, and reduce the mixture on High heat until saucy, about 10 minutes.
- Then complete with the bacon and mushrooms.