The February issue of Martha Stewart Living magazine has a feature on four easy meals that begin on the stove top and end up in the oven.
What they all share is that they are cooked in just one heatproof skillet! And who among us is not on board with eliminating extra pots and pans to scrub at the end of the meal?
While eventually l may try all four recipes the Quick Coq au Vin Blanc which is pictured above was calling my name last evening as I thought about what to make for dinner.
It is a new take on the classic coq au vin, but with a simpler preparation. It also calls for a dry white wine rather than the traditional red.
I made a few changes in the recipe based on ingredients that I had on hand. I substituted chicken leg quarters for the bone-in chicken thighs, and sliced wedges of fresh onions for the frozen pearl onions. I used regular chicken stock, and served it over spinach egg noodles.
The chicken was moist and flavorful, the crispy skin and bacon added some crunch, and the light chicken broth based sauce with the mushrooms, onions , white wine and tomato paste was delicious spooned over the spinach noodles.
The best part is this dish was prepared in just about an hour from start to finish, and tasted like I had been slaving over the stove for hours!
Here’s the recipe…
Quick Coq au Vin Blanc (Martha Stewart Living Magazine, Feb, 2015)
serves 4
4 slices bacon, cut into ½-inch pieces
8 bone-in, skin-on chicken thighs ( about 3 and ½ pounds total)
Coarse salt and freshly ground pepper
¼ cup all-purpose flour, for sprinkling
10 ounces frozen pearl onions, thawed and drained
8 ounces cremini mushrooms, halved (quartered, if large)
2 tablespoons tomato paste
2 cups dry white wine
1 and ¾ cups low-sodium chicken broth
½ cup lightly packed fresh flat-leaf parsley leaves, for serving
Cooked egg noodles tossed with olive oil or butter, for serving
1. Preheat oven to 350 degrees. Brown bacon in a large, straight sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes.
With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour.
Working in 2 batches, add to skillet, skin side down; cook until golden, about 4 minutes a side.
Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
2. Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes.
Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil.
Return chicken and juices to skillet; top with bacon.
Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley; serve over noodles.
Enjoy with a glass of the same wine used in this dish!
