Easy Weeknight Coq au Vin

Ingredients

• 3 bone-in, skin-on chicken thighs
• 3 bone-in, skin-on chicken drumsticks
• ¼ cup all-purpose flour
• Salt and pepper
• 2 tbsp safflower or avocado oil
• 3 oz (½ cup) diced pancetta
• 8 oz (3 cups) sliced cremini mushrooms
• 3 carrots, halved lengthwise and sliced
• ½ medium yellow onion, finely chopped
• ½ tsp dried thyme leaves
• ½ tsp dried savory leaves
• 2 medium garlic cloves, sliced
• 2 tbsp tomato paste
• 1 cup dry red wine (pinot noir)
• 1 cup chicken bone broth
• ½ cup frozen pearl onions
• Egg noodles or new potatoes, cooked, to serve

Recipe

1. Season chicken with 1 tsp salt and ½ tsp pepper. Dredge in flour and shake off excess.
2. Heat oil in a large (11–12 inch) sauté pan over medium-high until hot. Cook chicken skin-side down without disturbing until golden brown, 4 minutes. Flip and cook 4 more minutes. Remove and set aside.
3. Add pancetta and cook 1 minute. Add mushrooms, carrots, onion, thyme, and savory; cook stirring occasionally until vegetables begin to brown, 5 minutes. Add garlic and tomato paste; cook 30 seconds.
4. Add wine and bring to a boil, scraping up any browned bits. Add broth and stir. Nestle chicken skin-side up into the pan. Cover, reduce heat to medium-low, and cook 15 minutes.
5. Flip chicken and add pearl onions. Simmer 15 more minutes until chicken is cooked through. Uncover the last 5–10 minutes if you want a thicker sauce.
6. Season sauce with salt and pepper, skim off any fat from the surface, and serve over egg noodles or boiled new potatoes.