All of the rich flavor of a classic coq au vin, without the rooster and in less than half the time. Smoky bacon, crimini mushrooms, double concentrate tomato paste, rich red wine and boneless, skinless chicken thighs make this my most requested dish. —Susan Rephan
- Prep time 45 minutes
- Cook time 2 hours 30 minutes
- Serves 6-8
strips of applewood smoked bacon
skinless, boneless chicken thighs
crimini mushrooms, stemmed and sliced
garlic cloves, minced
14 oz. bag of frozen pearl onions, thawed
double concentrate tomato paste
all purpose flour
fresh thyme, tied together using kitchen string
750ml. bottle of good Pinot Noir
freshly ground black pepper
- Heat 5 Qt. enamel coated Dutch Oven over medium heat. Add the bacon and cook until crispy. Remove the bacon to paper towels to drain, crumble into large pieces when cool
- Add the chicken thighs in a single layer to the oven, cook until lightly browned, approximately 3 minutes on each side, working in batches if necessary; remove to a platter and reserve.
- Raise heat to medium high add mushrooms and cook until browned. Add pearl onions and cook until lightly browned. Add shallots and garlic, cooking until garlic becomes fragrant.
- Add tomato paste and stir until thoroughly combined. Reduce heat to medium. Preheat the oven to 350F.
- Sprinkle the flour over the vegetable mixture, and cook, stirring constantly for 1-2 minutes.
- Slowly add wine to the pan, stirring and scraping up any browned bits on the pan. Stir in the chicken broth and bring entire mixture up to a simmer.
- Add the chicken, along with any accumulated juices back to the pot, season with salt and pepper.
- Stir the crumbled bacon and the thyme bundle into the pot.
- Cover tightly with the lid of the Dutch oven and place in preheated oven. Cook 1 1/2 to 2 hours.
- Remove from oven and taste to correct seasoning.
- Serve with mashed potatoes, noodles or crusty sourdough bread.