Quick Coq au Vin Den & Donna

4 bone-in chicken thighs
4 bone-in chicken drumsticks
salt & pepper
1/2 cup flour
2 tablespoons olive oil
2 cups leeks, trimmed & julienned
1 cup baby carrots
8 ounces whole button mushrooms
2 tablespoons tomato paste
1 tablespoon garlic, minced
1 cup dry white wine
1/2 cup chicken broth
1 sprig fresh thyme
2 tablespoons butter

Season chicken with salt and pepper; dredge lightly in flour.

Heat oil in a saute pan over medium-high. Add chicken and brown on all sides, 5 to 8 minutes; remove & cover with foil. Pour off all but 1 tablespoon drippings and return pan to heat.

Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often.

Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover; reduce heat to medium-low, and simmer 20 minutes.

Stir in butter until melted, then season with salt and pepper. Remove and discard thyme sprig.

Serve with mashed potatoes.

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