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Quicker Coq Au Vin
Literally translated “rooster in wine," Coq au Vin (pronounced coke-oh-vanh) is a classic example of French country cooking. We've picked up the pace by using precooked bacon, sliced mushrooms, and boneless chicken thighs. Keep to the French theme and serve with a baguette. Recipe may be frozen and halved.
6 Tbsp. flour
2 lb. Taste of Inspirations Boneless Skinless Chicken Thighs, cut into quarters
2 Tbsp. olive oil
6 slices Hannaford Fully Cooked Sliced Bacon, chopped
1 medium onion, roughly chopped
1 tsp. minced garlic
1 (8-oz.) pkg. sliced mushrooms
1/2 (1 lb.) bag baby carrots, quartered lenghtwise
1 tsp. dried thyme
1/2 tsp. dried oregano
1 bay leaf
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt, or to taste
1 1/4 cup dry red wine, such as Beaujolais or Zinfandel
1 cup low-sodium chicken broth
1/4 cup finely chopped Italian parsley (optional)
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Quicker Coq Au Vin

Quicker Coq Au Vin

Quicker Coq Au Vin
  • Servings:Serves 4
  • Prep Time:35 minutes
  • Cook Time:30 minutes
1. Place flour in a gallon-sized sealable storage bag. Add chicken thighs and shaketo coat with flour. Discard unused flour.
2. heat oil in a large nonstick skillet over medium-high heat. When hot, add chicken pieces in batches and cook until lightly browned on both sides, about 5 minutes on each side. Transfer chicken to a plate.
3. Reduce heat to medium and add bacon. When sizzling, add onion, garlic, mushrooms, and carrots. Stir, then add thyme, oregano, bay leaf, pepper, and salt. Cook and stir until onions have softened, about 8 to 10 minutes.
4. Add wine, broth, and chicken, nestling chicken into vegetables. Increase heat tomedium-high and bring to a simmer. Turn chicken over after 5 minutes. Cook untilsauce is slightly thickened and carrots are tender, about 5 more minutes.
5. Divide chicken and vegetables among four plates. garnish with parsley, if using. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2009