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Mandy

Skillet Coq Au Vin

A quicker, one skillet version of the French classic with chicken, bacon, mushrooms, carrots and pearl onions simmered in red wine.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 slices bacon
  • 1 chicken breast split, boneless and skinless
  • salt and pepper a dash of each
  • 1 tbsp butter
  • 1 package button mushrooms quartered
  • 4 carrots cut in half then quartered
  • 12 pearl onions peeled
  • 3 whole garlic cloves peeled
  • 1 1/2 cups full bodied red wine such as Cabernet
  • 1/2 cup chicken stock
  • 1 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 1 package egg noodles optional, for serving

Method
 

  1. In a large, deep skillet, cook the bacon until crisp. Set the bacon aside and leave the fat in the skillet.
  2. Add the chicken breast halves to the skillet and sprinkle with salt and pepper. Cover and cook in the bacon fat until the chicken is cooked through, then remove and set aside.
  3. Add the butter to the skillet along with the mushrooms, carrots, pearl onions and garlic. Cook for 10 minutes, stirring constantly.
  4. Stir in the red wine, chicken stock and tomato paste and bring to a boil.
  5. Return the chicken to the skillet along with the cooked bacon and the thyme sprigs.
  6. Cover and cook on low heat for at least 45 minutes, flipping the chicken halfway through.
  7. Serve over cooked egg noodles.

Notes

Makes 2 healthy sized portions. Chicken is done when it reaches 165 degrees F in the thickest part.