Coq au Vin Blanc Skillet

Name: Coq au Vin Blanc Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 4 ounce cremini mushroom (sliced); 0.5 cup pearl onion (frozen); 0.5 cup dry white wine; 0.5 cup chicken broth; 1 tablespoon cornstarch (mixed with 2 tablespoons cold water); 2 tablespoon fresh parsley (chopped); 1 baguette (sliced); 2 cup mixed greens (pre-washed); 2 tablespoon vinaigrette dressing

A rapid version of the classic French dish, featuring tender chicken thighs, earthy mushrooms, and pearl onions in a flavorful white wine sauce, served with crusty bread and a simple green salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: French
Difficulty: Easy
Cost: $7.35/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon salt
0.25 teaspoon black pepper
4 ounce cremini mushroom (sliced)
0.5 cup pearl onion (frozen)
0.5 cup dry white wine
0.5 cup chicken broth
1 tablespoon cornstarch (mixed with 2 tablespoons cold water)
2 tablespoon fresh parsley (chopped)
1 baguette (sliced)
2 cup mixed greens (pre-washed)
2 tablespoon vinaigrette dressing

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove chicken and set aside.
Add sliced cremini mushrooms and frozen pearl onions to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables soften and brown.
Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly.
Whisk in the cornstarch slurry until the sauce thickens slightly. Return the chicken to the skillet, stirring to coat. Cook for 2-3 minutes, until chicken is heated through and sauce is desired consistency.
Stir in chopped fresh parsley. Serve hot with sliced baguette and a simple side salad (toss mixed greens with vinaigrette dressing).

Notes

For a truly fast meal, make sure to cut your chicken into smaller, uniform pieces. If you prefer not to use wine, substitute with additional chicken broth.

Nutrition (per serving)

Calories: 560
Protein: 50.8 g
Carbohydrates: 40.5 g
Fat: 19.5 g
Fiber: 6.3 g
Sodium: 1250 mg
Saturated Fat: 4.1 g
Sugar: 5.8 g
Cholesterol: 190 mg