Serves: 8
Ingredients
¼ cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
2–3 lbs. boneless, skinless chicken, cut in pieces of 2–3 inches
5 tablespoons olive oil, divided
2 onions, cut in 1-inch chunks
10 oz. mushrooms, halved or quartered
2 cloves garlic, minced
2 teaspoons tomato paste
1 cup white wine (see note)
1 cup chicken stock
2 sprigs fresh thyme or pinch of dried thyme
1 teaspoon chopped fresh parsley, for garnish
- In a large resealable plastic bag, mix flour, onion powder, garlic powder, and salt and pepper to taste, enough to generously season the chicken. Shake to combine. Add chicken and toss to coat.
2. In a Dutch oven, heat 3 tablespoons oil over medium heat. Add about half the chicken pieces (working in batches so as not to crowd the pan) and cook until browned on both sides, 2–3 minutes. Remove chicken (it will not be fully cooked), set aside, and repeat with remaining pieces.
3. Add remaining 2 tablespoons oil. When oil is
hot, add onion and cook over medium heat until softened.
4. Add mushrooms and garlic and cook 4 minutes. Add tomato paste and stir, cooking about 1 minute more.
5. Add wine and stock and bring to a boil. Reduce heat to low, return chicken to the pan, and add thyme, 1 teaspoon salt, and ½ teaspoon pepper.
6. Cover and simmer 30 minutes. The sauce should thicken slightly and the chicken will now be fully cooked. Serve warm with onions, mushrooms and a sprinkle of parsley to garnish.
Note: Both white wine and red wine work well.
I like the softer flavor of white wine, but a traditional coq au vin usually uses red wine.
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