Coq au Vin
- sharp knife/cutting board
- shallow dish
- measuring cups/spoons
- large iron skillet
- wooden spoon
- small bowl/small whisk
- large plate
- meat thermometer
- 1 3lb chicken
- 1/4 cup flour
- 2 TBS flour
- 2 TBS olive oil, divided extra virgin
- 1/2 cup dry red wine
- 1/4 cup filtered water
- 1 3/4 cup chicken broth
- 1 TBS tomato paste
- 4 oz baby bella mushrooms quartered
- 2 large carrots sliced
- 1 ea small onion sliced
- 1 tsp dried rosemary
- 2 TBS fresh parsley chopped
- 1 tsp salt, divided (Kosher or sea salt is best)
- 1/2 tsp ground black pepper, divided
- Break the chicken down. Use the legs, thighs, and breasts for this recipe. (I save the rest of make broth.)
- Place flour in a shallow dish. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in the flour.
- Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken.
- Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low.
- Add mushrooms, carrots, onion, and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes.
- Add broth, wine, tomato paste, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
- Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer, and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest piece of the chicken registers 165° degrees F (75° degrees C), 15 to 20 minutes
- Transfer the chicken to a serving plate.
- Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan, and cook, stirring, until the sauce comes to a boil. Continue cooking and stirring until thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.
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