Easy Coq Au Vin

This is a pared-down version of a French classic: chicken pieces are seasoned and browned, then braised in a red wine sauce.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  tablespoon canola oil
• 2  garlic cloves (pressed or chopped)
• 4  lbs boneless skinless chicken, cut into pieces
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 1⁄2 cups red wine
• 1 1⁄2 cups  chicken stock
• 1  onion
• 1  tablespoon cornstarch
• 1⁄3 cup water

Directions

1. Heat oil and garlic in a large skillet over medium high heat.
2. Season chicken parts with salt and pepper and saute until lightly browned, about 5 to 7 minutes.
3. Place wine in a shallow dish or bowl.
4. Dip chicken pieces into wine, one at a time, and return to skillet.
5. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
6. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside.
7. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.