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
- Serves 4-5
chicken thighs (bone-in, skin on)
bacon, cut into bits
medium yellow onion, diced
button or cremini mushrooms, quartered
garlic cloves, minced
bottle of dry white wine
low sodium chicken stock
frozen peas, thawed
salt (to taste)
pepper (to taste)
- 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.