Coq Au Vin - The Quick and Easy Way

I've always wanted to make this but don't have a Dutch oven and always seemed pressed for time. It is just such a warm, heavy, and comforting dish on cold winter nights, so I thought I'd give it a try making it a quick and easy way. Turned out delicious! I served it over mashed potatoes as the sauce is a perfect gravy.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 965 Calories

Ingredients

• 1 ½ tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• salt and ground black pepper to taste
• 1 (4.5 ounce) can sliced mushrooms
• 1 ½ cups red wine
• ½ cup chicken stock
• 1 ½ tablespoons tomato paste
• 3 cloves garlic, crushed
• 1 strip of orange peel
• ½ teaspoon thyme
• 1 (3 pound) chicken, cut into 2 breasts, 2 wings, 2 thighs, and 2 drumsticks
• ½ pound pearl onions
• ½ pound carrots, sliced diagonally
• 3 thick-cut bacon slices

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a large skillet over medium-high heat. Fry chicken, turning often, in the hot oil until all sides are browned, 5 to 10 minutes. Remove chicken from skillet. Add onions to skillet; cook and stir over medium heat until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 3

Stir flour into onion mixture until blended and dissolved. Add wine, stirring constantly until evenly mixed. Mix carrots, mushrooms, chicken stock, bacon, parsley, tomato paste, thyme, orange peel, bay leaf, salt, and pepper into onion mixture; return chicken. Bring liquid to a boil. Transfer mixture to a baking dish; cover.

Step 4

Bake in the preheated oven until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).