30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)
All of the comforting, savory goodness of the classic French chicken dish, Coq au vin, but in under 30 minutes.
Ingredients
- 8boneless, skinless chicken thighs
- 2 tspolive oil
- 1 mediumonion, diced
- 4garlic cloves, peeled and smashed
- 2celery ribs, diced
- 4portabello mushroom caps, cleaned and cut into 1 inch dice
- 1 cupgluten free flour blend (or all purpose)
- 1 ½ cupsdry red wine
- ½ cupvegetable or chicken stock
- 114.5 oz can tomato puree
- 1rind of parmesan cheese
- 3fresh basil leaves, chopped (for garnish)
- kosher salt, to taste
- freshly cracked pepper, to taste
Directions
- 1
Heat oven to 300 degrees F.
- 2
Heat 1 teaspoon of olive oil over medium-high heat in a Dutch oven or stockpot.
- 3
Season the chicken liberally with salt and pepper.
- 4
When oil is hot, dredge each piece of chicken in the flour, shaking off excess.
- 5
Work in batches, likely 4 thighs at a time, and pan fry for 5 minutes each side until golden.
- 6
Remove chicken and set aside.
- 7
In the same pan, add the additional teaspoon of olive oil, then the onion, garlic, mushroom, and celery along with a large pinch of salt.
- 8
Cook for 5-7 minutes until soft and translucent.
- 9
Add the wine, scraping up the bottom of the pan and cook for 2-3 minutes more.
- 10
Add the stock, tomato puree, and parmesan rind if using.
- 11
Nestle in the chicken thighs, covering with the liquid, and bring to a simmer.
- 12
Cover and cook for 20-25 minutes in the oven until the chicken is fully cooked through.
- 13
Remove from the oven and serve chicken along with the sauce and top with the fresh parsley.