Chicken Thigh Coq au Vin
The classic Coq au Vin gets a new twist by using nonalcoholic red wine (easily found in supermarkets). You’ll hardly notice the difference.
Serves: 4Hands-on: 30 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- ¾ tsp. dried basil
- 1½ lbs. boneless, skinless chicken thighs
- 2 slices bacon, chopped
- 4 Tbsp. butter or margarine, divided
- 10 pearl onions, peeled
- 2 garlic cloves, peeled and chopped
- 2 carrots, peeled and sliced
- 1½ cups nonalcoholic red wine
- ½ cup chicken broth
- ¼ tsp. salt
- ⅛ tsp. pepper
- 1 cup sliced fresh mushrooms
- 2 cups mashed potatoes
- Rub the dried basil over the chicken thighs.
- Cook the bacon until crispy in a frying pan over medium heat. Set aside and drain most of the fat from the pan.
- Heat 3 tablespoons of the butter in the frying pan on medium-low heat. Add the pearl onions. Cook for about 5 minutes, until they begin to brown. Add the garlic and carrots. Add the remaining 1 tablespoon butter and the chicken thighs and cook until brown.
- Remove the chicken and vegetables from the pan. Add the wine and chicken broth and bring to a boil, scraping up the brown bits at the bottom of the pan. Return the chicken, vegetables, and bacon to the pan. Bring to a boil over medium heat. Season with the salt and pepper. Reduce heat to medium-low and simmer for 1 hour.
- Add the sliced mushrooms to the chicken and cook for 5 more minutes. Serve with the mashed potatoes.