Skillet Coq au Vin (Cooking for 2)

Prep 40 min
Total 60 min
Servings 2

You've got the skills to create this skillet coq au vin for two! It's a special, gourmet meal that's also a down-home and hearty dish. Coq au vin–chicken sautéed and then simmered in a rich red wine-and-mushroom sauce—is a classic that every cook can make. Because why not? We’ve sized it just right for two diners, so you can bring a little bit of French bistro cooking to your kitchen without too much fuss (or too many leftovers). Bring this taste of French flair to the table any time you want to make an impression! Your guests will all scream "oui oui!" for this one!

By Betty Crocker Kitchens

Updated October 15, 2020

Make with

Gold Medal Flour

Ingredients

2

slices thick-cut bacon, chopped
1/2

cup frozen pearl onions, thawed
2

bone-in skin-on chicken thighs (about 3/4 lb)
1/4

teaspoon salt
1/4

teaspoon pepper
1/2

cup chopped onion
1

cup sliced mushrooms
1

clove garlic, finely chopped
1

tablespoon Muir Glen™ organic tomato paste
1/2

teaspoon finely chopped fresh thyme leaves
1

tablespoon Gold Medal™ all-purpose flour
1

cup dry red wine
1/2

cup Progresso™ chicken broth (from 32-oz carton)
1

tablespoon butter
1

tablespoon chopped fresh Italian (flat-leaf) parsley

Steps

1

In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
2

Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
3

Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.

Great served with Betty Crocker™ creamy mashed potatoes.
A dry red wine like Merlot or Cabernet Sauvignon works well in this recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 8g 41% Trans Fat 1/2g
Cholesterol: 115mg; 38%
Sodium: 780mg; 32%
Potassium: 640mg; 18%
Total Carbohydrate: 14g; 5%
Dietary Fiber 2g 8% Sugars 5g
Protein: 34g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 8%; 8%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;