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Skillet Coq au Vin

I found the original for this recipe in one of those regional cookbooks you can find in used book stores- the self-published ones that are full of personality and delightful surprises. After significant changes to accommodate my preferences, this became one of my signature dishes.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2
Author Meghan Gray

Ingredients

  • 1 cup chicken stock
  • 1 cup red wine cheap works. I've tried a number of kinds and thought they were all fine.
  • 2 skinless bone-in chicken breasts
  • 1 medium onion chopped
  • 8 oz mushrooms sliced
  • 4 carrots halved or quartered lengthwise depending on thickness
  • 1 T olive oil
  • 1 teaspoon thyme
  • 2 bay leaves
  • 5 cloves garlic chopped
  • 1 teaspoon black pepper
  • 1/4 cup flour

Instructions

  1. In a large skillet, heat olive oil on medium high heat.
  2. Coat chicken breasts thoroughly with pepper and flour.
  3. Brown chicken breasts in oil on both sides. (About 6-10 minutes.)
  4. Remove chicken to a plate and cover. Add onions and garlic to skillet. Sautee about 1 minute.
  5. Add mushrooms and sautee until tender, about 2 minutes.
  6. Return chicken to skillet. Add remaining ingredients and simmer 1 hour (or more) until done.

Recipe Notes

Note: It's probably not according to Hoyle, but I prefer baby bella mushrooms in this. I find they are harder to overcook than other kinds of mushrooms. I have used beef stock in a pinch and it came out just fine. Enjoy!