Quick Coq au Vin

By Golfwidow7

Ingredients

• 1 tablespoon olive oil
• 1 package (8 ounces) sliced baby bella mushrooms
• 2 large garlic cloves, minced
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 1/2 cup red wine
• 1 1/2 cups chicken broth
• 2 chicken legs and thighs from a rotisserie chicken
• 4 to 5 small new potatoes (about 8 ounces), rinsed and halved
• 2 tablespoons chopped fresh parsley

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, 3 to 4 minutes. Add garlic and thyme; cook until fragrant, about a minute. Stir in flour, then wine and broth; bring to a simmer. Add chicken and potatoes. Return to a simmer, reduce heat to medium-low and simmer, partially covered, until flavors blend and potatoes are tender, about 15 minutes. Stir in parsley. Cover and let stand 5 minutes. Serve

For a slightly thicker consistency, mix 2 teaspoons of flour with 4 teaspoons of water and whisk into the sauce at the end of cooking.