20% Coq a Vin
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- 3 oz. bacon cut into 1/4 inch slices
- 1 T olive oil
- 1 bag frozen pearl onions, thawed
- 3 lbs. boneless, chicken thighs
- 6 garlic cloves, peeled and roughly chopped
- 1/2 tsp each salt and pepper
- 2 cups low-sodium chicken stock
- 2 cups red wine such as pinot noir or burgundy
- 6 fresh thyme sprigs
- 2 bay leaves
- 12 oz. button mushrooms or baby bellas, trimmed and cut into quarters
- 1 T butter
- 1/2 cup rough chopped fresh parsley
- In a heavy dutch oven, cook the bacon with the olive oil until the bacon is browned. Remove the bacon with a slotted spoon to a paper towel to drain, set aside.
- Sprinkle the chicken thighs with salt and pepper and brown on both sides along with the onions in the bacon fat. You may need to do this in batches so as to not crowd the pan.
- Spoon off any excess fat and add the garlic, cook for an additional minute.
- Next add the chicken stock, wine, thyme and bay leaves, cover and cook on a low simmer for about 20 minutes or until the chicken is cooked through and tender.
- Remove the chicken pieces and onions to a platter and discard the thyme sprigs and bay leaves. Add the mushrooms to the pot and boil in the remaining liquid until it is reduced by three quarters and is thickened.
- Lower the heat and add the butter, chicken, onions and bacon back into the pot to heat through. Add salt and pepper to taste and garnish with fresh parsley.
- *This dish is a special occasion recipe, but you could use some chicken breasts along with the thighs if you wanted to have some lower calorie options or use skinless chicken thighs. You will need to be very cautious with the browning process if you use skinless thighs so that they don’t become tough.
- *Anytime you use wine in a recipe, be sure to use a wine that you would be happy to drink. A moderately priced wine ($8-$12) would do nicely.
- *If you would prefer not to use alcohol in your cooking, you could substitute additional chicken stock, but keep in mind that the very essence of this particular recipe is red wine so you will have a, still delicious, but very different dish.
Robin Shea http://www.robinshea.com/