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Author Notes: I've recently begun living on my own and have gotten into the habit of cooking my week's dinner in one night. I was in the mood for something to the equivalent of a Coq Au Vin, but I didn't have any red wine, as the traditional recipe calls for. So, I improvised a little bit by using some white wine I had on hand as well as by throwing in some lemon juice and frozen peas (I needed to get rid of them anyway, so I figured why not). What came out of it was probably one of the best dishes I've ever made, and one I would certainly want to share with others. Hope you enjoy! —Jerry Lunanuova
- 4-5 chicken thighs (bone-in, skin on)
- 1/4 pound bacon, cut into bits
- 1 medium yellow onion, diced
- 1/2 pound button or cremini mushrooms, quartered
- 6 garlic cloves, minced
- 1/2 bottle of dry white wine
- 1 cup low sodium chicken stock
- 1 lemon, juiced
- 1 cup frozen peas, thawed
- 1 tablespoon flour
- 1 tablespoon butter
- salt (to taste)
- pepper (to taste)
- 1-2 bunches thyme
- Preheat oven to 350º F. Add bacon to a large pot/pan/dutch oven on medium heat, Cook until crispy (8-10 minutes). Remove bacon using a slotted spoon onto a plate with paper towels.
- Pat chicken dry with paper towels, Season liberally with salt and pepper. Place skin side down on medium high heat. Cook ~6 minutes or until golden brown. Flip and repeat.
- Remove chicken. Dump all but ~1 tbsp of grease that has accumulated in the pot. Add onion, carrot, mushroom and garlic. Cook for ~10-12 minutes or until onions are slightly browned.
- Add wine, chicken stock, lemon juice, salt, pepper, and thyme. Stir and scrape the fond off the bottom of the pot.
- Bring everything back to a simmer and return the chicken to the pot (nestle it about halfway into the veggies and stock, skin side up). Place a lid on the pot and stick in the oven for 45 minutes.
- Remove lid. Crank oven to 450º F. Cook for another 20 minutes.
- Mix together flour and butter until something resembling a dough forms. This is called a Beurre Manié, which will help thicken the sauce.
- Place pot back on the stove at medium heat. Remove the chicken. Stir in frozen peas and let them get to temperature (~1 minute).
- Stir in the Beurre Manié. Continue cooking until everything is incorporated.
- Serve as is or on top of rice.