Quick Coq au Vin (French Chicken in Red Wine Sauce!)

What You Need:

  • 1 Tbsp Good Olive Oil
  • 3 Strips of Your Favorite Bacon, diced
  • 1-16oz Bag John Soules Foods Rotisserie Chicken Strips, Frozen
  • Kosher Salt
  • Freshly Ground Black Pepper
  • ¼ lb Carrots, diced
  • ½ Yellow Onion, sliced
  • 3 Cloves Garlic, chopped
  • 3 Tbsp Brandy (Optional, adds an “Old World” flavor)
  • 1 Cup Good Dry Red Wine – something you’ll want to drink the rest of!
  • ½ Cup Good Chicken Stock
  • 5 Fresh Thyme Sprigs
  • 3 Tbsp Salted Butter, at room temperature, divided
  • 1 Tbsp All-Purpose Flour
  • ¼ lb Small Pearl Onions, Frozen
  • ¼ lb Cremini Mushrooms, stems removed and thickly sliced

Let’s Make It!

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate to rest.

Add the carrots, onions, 1 tsp salt, and ½ tsp pepper to the pan and cook over medium heat for 10 minutes, stirring occasionally, until the onions are lightly browned. Add 2 Tbsp butter, the garlic and mushrooms and cook for 2 more minutes. When the carrots are soft…

Add the Brandy, bacon, wine, chicken stock, pearl onions and thyme and bring to a simmer. Leave the lid OFF to reduce the liquid about an inch down the pot, about 10 minutes.

Mash 1 Tbsp butter and the flour together and stir into the stew. Add frozen John Soules Foods Rotisserie Chicken Strips. Bring the stew to a simmer and cook for another 5 minutes. You DON’T want to overcook the chicken, chicken is already fully cooked.

Extra season to taste. Dutch Oven goes right to the table! Serve hot with Mashed potatoes.