COQ AU VIN CASSEROLE

Coq au Vin Casserole image

Provided by Martha Stewart

Yield Serves 6-8

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, plus more for drizzling
2 strips bacon, sliced crosswise into strips
2 1/2 pounds boneless chicken thighs, skin-on
Coarse salt and freshly ground black pepper
1 small onion, halved and thinly sliced
10 ounces white button mushrooms, quartered
3 tablespoons tomato paste
1/2 cup white wine
1/3 cup flour
1 1/2 cups chicken stock
1 extra-wide egg noodles, cooked to package instruction
2 cups shredded Muenster cheese
Pinch of paprika
1 cup panko breadcrumbs

Steps:

Preheat the oven to 375 degrees.
Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.
Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.
Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.
Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.