Simplified Coq au Vin
Ingredients: salt pork, flour, boneless skinless chicken thighs, dried mushrooms, tomato paste · 75 min cook time · 750kcal · $28.50
Ingredients
350g salt pork, to taste flour, 700g boneless skinless chicken thighs, 30g dried mushrooms, to taste tomato paste, 250ml red wine, 250ml water or chicken stock, to taste pepper, 1tsp herbes de provence, 200g frozen pearl onions, 350g egg noodles, to taste butter
Instructions
1. Cut salt pork into big chunky cubes and add them to a pan on no heat, then turn heat to medium to render the fat until crispy.
2. Toss chicken thighs in flour to create a crust.
3. Push pork to the side and fry the chicken in the bacon fat until nicely browned on both sides.
4. Make a well in the center and fry a squeeze of tomato paste before deglazing with red wine.
5. Add water or chicken stock, dried mushrooms, pepper, and herbs de provence. Simmer and cover until the chicken is tender.
6. Stir in frozen pearl onions and cook until thawed and heated through.
7. Boil egg noodles in salted water, drain, and toss with butter and fresh parsley.
8. Season the stew with a pinch of salt and a hit of vinegar, then serve over buttered egg noodles.
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