One Hour One Pot Coq au Vin.
Ingredients
- 6 boneless skinless chicken thighs
- kosher salt and black pepper
- 1/3 cup flour
- 3 ounces prosciutto
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 small shallots, chopped
- 1 cup chopped carrots
- 2 tablespoons tomato paste
- 1 cup sliced cremini mushrooms
- 1/2 cup brandy
- 2 cups red wine
- 1 cup chicken broth
- 4 sprigs fresh thyme
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Dredge the chicken through the flour and toss to coat.
- 2. Arrange the prosciutto in a braiser with sides or a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.
- 3. In the same braiser, add 1 tablespoon olive oil and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.
- 3. Add the onions, shallots, garlic, carrots, and mushrooms. Cook 5 minutes or fragrant. Add 2 tablespoons butter, tomato paste, thyme, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized.
- 4. Add the brandy and wine, then the broth. Simmer for 10 minutes, then slide the chicken into the sauce. Cook another 10-15 minutes, until the chicken is warmed and the sauce has thickened. If the sauce is too soupy, add 1-2 additional tablespoons of flour. Remove from the heat. Top with crispy prosciutto and fresh herbs.
- 5. Serve the chicken over mashed potatoes with crusty bread for mopping up all that delicious sauce. YUM!
Source
Original recipe: View Original