Friday, January 16, 2015

Quick Coq au Vin Blanc

This dish takes very little time once you get the veggies cleaned and chopped. You can also "doctor" it up more with bacon and chopped parsley, but I didn't have either and it was just fine. I served it over brown rice but it would also work well over any grain or pasta you have on hand.

4 boneless chicken thighs
1 T olive oil
1 T butter
some flour
salt, pepper and garlic powder

2 T tomato paste
1 cup white wine
1 cup chicken broth

1 large onion chopped in big pieces
1 large carrot diced
1 pkg cremini mushrooms, cleaned and cut large ones in half

Preheat oven 350
Melt butter and olive oil in large oven proof skillet (that has a lid).
Add seasoning to flour and dredge the thighs and then sauté in the butter about 3 minutes per side. Remove chicken and add the onions and carrots to skillet and cook maybe 5 minutes. Add the mushrooms and cook five minutes more. Add some salt and pepper and 2 T tomato paste. Stir well and then add the white wine. Bring to a boil, stirring. Then add the chicken broth and bring to a boil again. Add the chicken and its juices back into skillet, put a lid on the pan and bake for 25 minutes.

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