Coq au Vin Stew

By Alqualonde

Beefy onion soup mix and red wine combine with chicken thighs, mushrooms, and onions for a stew that's luscious and comforting on a cold winter day.

Ingredients

• Nonstick cooking spray
• 3 pounds chicken thighs, skinned
• 1 envelope beefy onion soup mix (1/2 of a 2.2-ounce package)
• 1 1/2 cups loose-pack frozen small whole onions
• 2 cups fresh button or wild mushrooms, quartered
• 1/2 cup dry red wine
• Hot-cooked mashed potatoes (optional)
• Snipped fresh basil or parsley (optional)

Preparation

Step 1

1. Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.

2. Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones. Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil. Makes 4 servings.