SKILLET COQ AU VIN (COOKING FOR 2)

Skillet Coq au Vin (Cooking for 2) image

You've got the skills to create this skillet coq au vin for two! It's a special, gourmet meal that's also a down-home and hearty dish. Coq au vin-chicken sautéed and then simmered in a rich red wine-and-mushroom sauce-is a classic that every cook can make. Because why not? We've sized it just right for two diners, so you can bring a little bit of French bistro cooking to your kitchen without too much fuss (or too many leftovers). Bring this taste of French flair to the table any time you want to make an impression! Your guests will all scream "oui oui!" for this one!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 2

Number Of Ingredients 15

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Ingredients

2 slices thick-cut bacon, chopped
1/2 cup frozen pearl onions, thawed
2 bone-in skin-on chicken thighs (about 3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 cup sliced mushrooms
1 clove garlic, finely chopped
1 tablespoon Muir Glen™ organic tomato paste
1/2 teaspoon finely chopped fresh thyme leaves
1 tablespoon Gold Medal™ all-purpose flour
1 cup dry red wine
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Steps:

In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.

Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g