Coq au Vin
Lucinda gives Julia Child's classic French recipe the "Mad Hungry" treatment.
Coq au Vin Casserole
Watch the Video
Coq au Vin
Lucinda gives Julia Child's classic French recipe the "Mad Hungry" treatment.
- Comments()
Mad Hungry, May 2011
- Yield Serves 6-8
Add to Shopping List
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 strips bacon, sliced crosswise into strips
- 2 1/2 pounds boneless chicken thighs, skin-on
- Coarse salt and freshly ground black pepper
- 1 small onion, halved and thinly sliced
- 10 ounces white button mushrooms, quartered
- 3 tablespoons tomato paste
- 1/2 cup white wine
- 1/3 cup flour
- 1 1/2 cups chicken stock
- 1 extra-wide egg noodles, cooked to package instruction
- 2 cups shredded Muenster cheese
- Pinch of paprika
- 1 cup panko breadcrumbs
Directions
- Preheat the oven to 375 degrees.
- Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.
- Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.
- Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.
- Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.
Cook's Note
If you have a deep, oven-safe skillet, the casserole may be cooked on stovetop and transferred directly to oven in the same pan.
Delicious! Inexpensive (thanks to the chicken thighs) and easy to make. Fed a family of 5 hearty eaters with leftovers to spare.
The ingridients calls for Muenster cheese. Never mentioned in the process section....Thank God I watched the show. My family loved it!!!