Name: Easy Coq Au Vin with Crispy Prosciutto
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Ingredients: ½ cup all purpose flour; ½ tsp salt; ¼ tsp pepper; 6 boneless skinless chicken thighs (approx. 630 g); 2 Tbsp olive oil, divided; 100 g sliced prosciutto; 3 Tbsp salted butter, divided; 1 ½ cups chopped carrots; 1 ½ cups sliced mushrooms; 1 onion, chopped; 2 shallots, diced; 2 garlic cloves, minced; 3 Tbsp tomato paste; 2 Tbsp Dijon mustard; 4 sprigs fresh thyme (or 1/2 tsp dried); 1 ¾ cups dry red wine; 1 cup beef or chicken broth; fresh thyme leaves for garnish

Ingredients

½ cup all purpose flour

½ tsp salt

¼ tsp pepper

6 boneless skinless chicken thighs (approx. 630 g)

2 Tbsp olive oil, divided

100 g sliced prosciutto

3 Tbsp salted butter, divided

1 ½ cups chopped carrots

1 ½ cups sliced mushrooms

1 onion, chopped

2 shallots, diced

2 garlic cloves, minced

3 Tbsp tomato paste

2 Tbsp Dijon mustard

4 sprigs fresh thyme (or 1/2 tsp dried)

1 ¾ cups dry red wine

1 cup beef or chicken broth

fresh thyme leaves for garnish

Instructions

Place the flour, salt and pepper in a resealable plastic bag. Shake well. Add the chicken thighs and shake to thoroughly coat.

Heat 1 Tbsp of the olive oil in a large braiser or deep skillet over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove to a plate.

In the same braiser, add the remaining olive oil and the flour-coated chicken thighs. Sear on both sides until golden brown, about 3-5 minutes per side. Add 1 Tbsp of the butter and let the butter melt and brown around the chicken, about 2 minutes. Remove the chicken from the skillet
and place on a clean plate.

Add the vegetables to the skillet and cook, stirring often, for 5 minutes, until they are slightly softened and fragrant. Add the remaining butter, tomato paste, mustard, and generous pinches of salt and pepper. Cook for 5 minutes, stirring often.

Stir the red wine and broth into the skillet, simmer for 10 minutes, stirring occasionally, then add the chicken into the sauce. Cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender. Remove the thyme sprigs from the sauce.

Serve the chicken and sauce over mashed potatoes. Garnish with the crispy prosciutto and fresh thyme sprigs. Leftovers can be refrigerated for up to 3 days.