Quick Weeknight Coq au Vin

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 4 oz bacon lardons or pancetta
• 8 oz cremini mushrooms, halved
• 1 cup pearl onions, peeled
• 2 cups dry red wine (Pinot Noir or Burgundy)
• 1 cup chicken stock
• 1 tbsp tomato paste
• 3 cloves garlic, minced
• 4 stems fresh thyme sprigs
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   In a large skillet or Dutch oven, crisp the bacon over medium-high heat until the fat renders, then remove bacon and set aside.

2. 2

   Season chicken thighs with salt and pepper, then sear them in the bacon fat over high heat for 3 minutes per side until golden brown; remove and set aside.

3. 3

   Add mushrooms and pearl onions to the hot pan, sautéing for 5 minutes until browned and softened.

4. 4

   Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.

5. 5

   Pour in the red wine and chicken stock, scraping the bottom of the pan to release the flavorful brown bits (deglazing).

6. 6

   Return the chicken and bacon to the pan, add thyme, and boil over high heat for 10-12 minutes to reduce the liquid by half.

7. 7

   Mash the butter and flour together into a paste (beurre manié) and whisk it into the bubbling sauce to thicken instantly.

8. 8

   Remove the thyme stems, garnish with fresh parsley, and serve immediately over mashed potatoes or egg noodles.