Simple Coq Au Vin

this Dish with such a Poetic sounding name, goes back to Roman times, and Coq means Rooster in French so you would use a tougher bird traditionally.

Ingredients:

4 Chicken Thighs
1/2 cup seasoned Flour for dredging (any season salt is fine)
1 Yellow or White Onion minced
4 cloves Garlic 1/4 cup olive oil
Thyme , a few sprigs of fresh minced or a teasp. dried Thyme
1 cup Beef or Chicken Stock
1 cup Red Wine

 

Directions:

1. Heat oil in large skillet on medium then
dredge the chicken thighs in seasoned flour, and brown on both sides
in the skillet. Reserve on a plate.

2. Add onions, garlic and thyme and saute on medium till soft.

3. Add a few tablespoons of the seasoned flour to pan to make a roux, and cook for about
30 seconds, to lightly brown.

4. Add the stock and wine and bring to a simmer, stir till it thickens.

5. Add the thighs and and simmer for at least 20 minutes, better is an hour.

I served this with roasted potatoes, and a nice salad.

 

Just needed a little salad to go with it.

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