PCLinuxOS Recipe Corner: Skillet Coq Au Vin for Two

Skillet Coq au Vin for Two

Serves: 2

INGREDIENTS:

2 slices thick-cut bacon, chopped
1/2 cup frozen pearl onions, thawed
2 bone-in skin-on chicken thighs (about 3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 cup sliced mushrooms
1 clove garlic, finely chopped
1 tablespoon tomato paste
1/2 teaspoon finely chopped fresh thyme leaves
1 tablespoon all-purpose flour
1 cup dry red wine
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon chopped fresh Italian (flat-leaf) parsley

DIRECTIONS:

1. In a 10-inch skillet, cook bacon over medium heat for 4 to 6 minutes, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to a bowl. Add pearl onions to drippings in skillet; cook and stir for 1 to 2 minutes, or until browned. Transfer to another bowl.

2. Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat for 6 to 8 minutes, turning once, until browned on both sides. Remove from the skillet. Add onion and mushrooms to skillet; cook and stir for 4 to 5 minutes, or until lightly browned. Add garlic, tomato paste and thyme; cook and stir for 1 minute. Add flour; cook and stir for 1 minute.

3. Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of the chicken. Reduce heat to medium-low; cover and simmer for 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.

Expert Tips:

Sprinkle chopped green onions on top for a splash of color.

NUTRITION:

Calories: 523    Carbs: 18g    Sodium: 651mg    Fiber: 3g    Protein: 54g