Coq au Vin (Chicken with Wine)

What a great combination of flavors!

1 lb boneless skinless chicken thighs
1/4 cup flour
olive oil, divided
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1/2 lb sweet Italian sausage links, sliced
2 tomatoes, roughly chopped
1 cup red wine
pinch dried thyme
1 bay leaf
salt and pepper to taste

Dredge chicken in flour. Set aside.

Heat a large cast iron skillet or frying pan over medium heat; drizzle with a little oil.

Brown chicken til golden brown on both sides. Remove from skillet and set aside.

Drizzle skillet with additional oil. Saute onion and celery about 5 minutes or til softened. Stir in garlic and cook another minute or so. Remove from skillet and set aside.

Add sausage to skillet and brown. Stir in tomatoes and cook about 5 minutes.

Stir all ingredients and seasonings into skillet. Cover and let simmer over low heat 20-25 minutes. Taste and adjust as desired. Remove skillet from heat and let mixture rest 10 minutes. Remove bay leaf.

I served the chicken and sauce over hot cooked penne pasta.http://media-files.gather.com/images/d594/d927/d745/d224/d96/f3/full.jpg

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