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Skillet Coq au Vin (Cooking for 2)
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Prep Time:
40 minutes
Total Time:
1 hour
Elevate date night with a decadent skillet coq au vin. Rich red wine-mushroom sauce envelops tender chicken, creating a French bistro experience. Perfect for cozy dinners for two with a touch of gourmet flair. Mesmerize your guests with this classic dish!
Ingredients:
  • 1 cup sliced mushrooms
  • 1 clove garlic, finely chopped
  • 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 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
Instructions:
  • Cook the bacon in a 10-inch skillet over medium heat until crisp, stirring occasionally for 4 to 6 minutes. Transfer the crispy bacon to a bowl using a slotted spoon. Add pearl onions to the skillet with the bacon drippings and cook until browned, about 1 to 2 minutes. Transfer the onions to another bowl.
  • Season chicken with a generous pinch of salt and pepper. Sear it skin side down in a skillet over medium heat for 6 to 8 minutes until both sides are nicely browned. Once done, transfer the chicken from the skillet. In the same skillet, sauté onions and mushrooms until lightly browned for about 4 to 5 minutes. Stir in garlic, tomato paste, and thyme, cooking for 1 minute. Finally, sprinkle in flour and cook for another minute while stirring continuously.
  • Combine red wine and broth in the pot and bring to a boil. Add the browned chicken and bacon, making sure to coat the chicken with sauce. Lower the heat to medium-low, cover, and simmer for 20-25 minutes. Turn the chicken halfway through cooking until it reaches 165°F when checked at the bone. Stir in browned pearl onions and butter, then heat through. Finish by garnishing with chopped parsley before serving.

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