Chicken Tender Coq Au Vin
Chicken Tender Coq Au Vin
Ingredients
- 4 slices thick bacon, chopped
- 4T. olive oil, divided
- salt and pepper to taste
- 1 onion, diced
- 4 cloves garlic, minced
- 1 small potato, cubed
- 2 medium carrots, chopped
- 2 T. tomato paste
- 1½ pounds boneless chicken tenders
- 2 cups mushrooms, sliced
- 2 cups red wine
- 2 cups chicken broth
- optional: fresh thyme
- ½ cup fresh parsley, chopped
Instructions
- Heat a cast iron stockpot and cook bacon until crispy.
- Add a little oil and saute the onion, garlic, carrots and potatoes for 5 mins.
- Stir in tomato paste and push veggies to the sides.
- In the center, add more oil. Add the chicken (with salt/pepper on it) and sear to brown both sides.
- Add mushrooms for 2 mins.
- Pour in wine and broth with some salt/pepper. (and thyme if using)
- Bring to a boil, lower to a simmer and cook 10 mins to reduce by a third.
- Garnish with fresh parsley.
Adapted from Half Baked Harvest
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