Simplified Coq Au Vin
- Reviews 3
Ready In: 6 hrs 30 mins
Serves: 4
Ingredients
- 8 boneless skinless chicken thighs (2 pounds)
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 4 slices bacon, cut into 1/2-inch pieces
- 3 tablespoons unsalted butter or 3 tablespoons extra virgin olive oil, divided
- 12 ounces white mushrooms or 12 ounces baby portabella mushrooms, quartered
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1⁄2 cup chicken broth
- 1 1⁄2 cups merlot red wine
- 2 large fresh thyme sprigs
Directions
- Season both sides of chicken with salt and pepper & lightly coat with flour. Set aside.
- Heat a large non-stick saute pan over medium heat.
- Add bacon and cook until golden and just crisp, about 3 minutes. Drain bacon on paper towels. Set aside. Discard drippings.
- Using same saute pan, melt 2 TB butter (or heat oil if using); add chicken and cook until lightly browned, 3 minutes per side. Set chicken aside.
- Melt remaining 1 TB butter or oil; saute mushrooms until edges begin to brown, 3 to 5 minutes.
- Add carrots, onions and garlic; cook until vegetables just begin to soften.
- Transfer vegetables to crock pot. Pour in the broth.
- Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs.
- Cover and cook on low 6 to 7 hours. Taste and season with salt and pepper as desired.
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