This is a fast and not too complicated recipe for what is usually a very time consuming recipe. And because it is made with chicken thighs, it is relatively economical too! Serve with mashed potatoes or buttered noodles. This is from Cook’s Unlimted November/December 2006 magazine.
Modern Coq au Vin
1 bottle medium-bodied red wine (Pinot Noir or Grenache)
2 cups low-sodium chicken broth
10 sprigs fresh parsley plus 2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
4 oz bacon, preferably thick-cut, cut crosswise into 1/4 inch pieces
2 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut in half crosswise
Salt and ground black pepper
5 tablespoons unsalted butter
24 frozen pearl onions, thawed, drained and patted dry (about 1 cup)
8 oz mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
2 medium garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in a large saucepan over medium high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.
Meanwhile, cook bacon in a large Dutch oven over medium heat until browned, 7 to 8 minutes. Using slotted spoon, transfer the back to paper-towel lined plate. Reserve 2 tablespoons fat in small bowl; discard remaining fat.
Lightly season chicken with salt and pepper. Heat 1 tablespoon reserved bacon fat in Dutch oven over medium high heat until just smoking. Add half of chicken in a single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and fat.
Melt 3 tablespoons butter in now empty Dutch oven over medium high heat. When foaming subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium add garlic, and cook until fragrant, about 30 seconds. Add tomato paste and flour; cook, stirring frequently, until well combined, about 1 minute.
Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits. Add 1/4 teaspoon pepper. Return chicken, any accumulated juices, and reserved bacon to the pot. Increase heat to high and bring to a boil. Reduce heat to medium low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
Using slotted spoon, transfer chicken to large bowl; tent with foil to keep warm. Increase heat to medium high and simmer sauce until thick and glossy and measures about 3 1/4 cups, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.
