Coq Au Quick
Who says a gourmet dish such as Coq Au Vin has to make a mess? Here’s my skillet version.
4 slices pre-cooked bacon, crumbled
2 tablespoons canola oil
4 large, meaty, skin-off, bone-in chicken thighs
Small onion, finely diced
1 teaspoon minced garlic
1 teaspoon dried parsley flakes
8- or 10-ounce can sliced mushrooms, drained
1 cup dry red wine
1 cup water
2 tablespoons flour*
1 teaspoon powdered chicken bouillon
Put bacon and oil in a large skillet over high heat. Brown chicken on both sides, gradually stirring in onion, garlic and mushrooms so they brown too. Add parsley, wine and half of the water. Cover and cook over low-medium heat about 15 minutes until chicken is done through (170 degrees).
Stir flour into the remaining half cup of cold water, then push chicken side and stir flour mixture into chicken juices. Stir over medium heat until thick and bubbly. Make a bed of rice, mashed potato or noodles on the plate and top with chicken and sauce. Serves 4.
* For lump-free gravies and sauces I like instant-blend flour such as Wondra.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com