Quick Coq au Vin Blanc
Note: This variation on the classic dish takes about an hour (the traditional dish takes more like four hours). This version uses chicken thighs and white wine instead of red (hence the “blanc”). From “Martha Stewart’s Newlywed Kitchen.”
• 2 slices bacon, cut into 1/2-in. pieces
• 4 bone-in, skin-on chicken thighs
• Coarse salt and freshly ground pepper
• 2 tbsp. flour, for sprinkling
• 5 oz. frozen pearl onions, thawed and drained
• 4 oz. cremini mushrooms, halved (quartered, if large)
• 1 tbsp. tomato paste
• 1 c. dry white wine
• 1 c. low-sodium chicken broth
• Cooked egg noodles tossed with olive oil or butter, for serving
• 1/4 c. lightly packed fresh flat-leaf parsley leaves, chopped, for serving
Preheat oven to 350 degrees. Brown bacon in large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Add to skillet, skin-side down; cook until golden, about 4 minutes per side. Transfer to plate. Remove all but 1 tablespoon fat from skillet.
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 uncovered in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Serve over noodles and sprinkle with parsley.