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Quick Coq au Vin
Quick Coq au Vin
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Quick and easy coq au vin with boneless chicken, ready in just 1 hour 15 minutes - a modern twist on a classic French favorite.
Ingredients:
  • 1 (3 to 3 1/2 pound) whole chicken
  • 12 pearl onions
  • 0.5 cup water
  • 2 tablespoons olive oil, divided
  • 0.5 teaspoon white sugar
  • 4 large mushrooms, cleaned and quartered
  • 0.33333334326744 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1.5 cups dry and robust red wine (such as Syrah or Grenache)
  • 2 bay leaves
  • 1 sprig thyme, leaves picked
  • 0.75 teaspoon salt
  • 0.75 teaspoon freshly ground black pepper
  • 2 tablespoons red wine
  • 1 teaspoon potato starch
  • 4 slices bread, crusts removed
  • 2 teaspoons canola oil
  • 2 tablespoons finely chopped fresh parsley
Instructions:
  • Separate the wings from the chicken at the joints into 3 pieces. Divide the remaining chicken into 2 breasts and 2 legs. Remove skin and bones from the breasts, then set them aside with the 4 larger wing pieces.
  • Prepare the chicken legs by removing the skin and tips from the drumsticks. Remove the thigh bone and separate the meat from it. Then, remove the bones at the knee joint and combine the legs with the breasts and wings.
  • In a large saucepan, mix pearl onions, water, 1 tablespoon of olive oil, and sugar. Bring to a boil and let the water evaporate until the onions start frying, for about 2 to 4 minutes. Keep stirring occasionally until the onions turn golden brown and glossy, for around 5 to 7 minutes. Toss in the mushrooms and cook for another minute. Remove from heat, cover, and enjoy!
  • In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add chicken wings and cook, stirring frequently, until lightly browned on all sides (2 to 3 minutes). Then add the legs and cook until browned (2 to 3 minutes per side). Finally, add the breasts and cook until browned (2 minutes per side). Transfer the chicken pieces to a plate.
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • In the same skillet used for the chicken, sauté the onion for 1 minute. Stir in the garlic and cook for about 10 seconds until fragrant. Pour in 1 1/2 cups of red wine, add bay leaves, thyme, salt, and pepper. Bring to a boil. Return the legs and wings to the skillet and cover, simmer gently for 5 minutes. Finally, add the chicken breasts and continue to simmer gently until cooked through, about 6 minutes.
  • Combine 2 tablespoons of red wine and potato starch in a bowl, stirring until dissolved. Pour into the chicken mixture and cook until the sauce thickens, about 2 to 3 minutes. Stir in pearl onions and mushrooms with their juices, then keep warm.
  • Cut each slice of bread diagonally in half to form triangles, then shape each into hearts. Spread canola oil on a baking sheet and coat both sides of the bread hearts by pressing them into the oil.
  • Bake in the preheated oven for 8 to 10 minutes or until the croutons turn golden brown.
  • Coat the tip of each crouton in the sauce and press into parsley for full coverage.
  • Halve the chicken breasts and legs. Serve each person 1 breast piece, 1 drumstick or thigh, and 1 wing with 2 croutons, a spoonful of sauce, and vegetables. Sprinkle the remaining parsley over the chicken.

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