PCC Coq au Vin

PCC Coq au Vin

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  • 2 1/2 pounds boneless skinless chicken thighs
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 1 onion, diced
  • 1 rib celery, diced
  • 3/4 pound white mushrooms, sliced
  • 2 teaspoons minced garlic
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 1 cup white wine
  • 1/2 cup crushed tomatoes
  • 1 quart chicken stock
  • 1 teaspoon arrowroot powder
  • 1 tablespoon cold water


Preheat oven to 350º F.

Toss chicken thighs in 1/4 cup oil and season with 1 teaspoon salt and 1 teaspoon pepper. Roast in the oven for 30 minutes. Drain off excess fat and liquid. Cool.

In a large sauté pan, heat 2 tablespoons oil over medium heat. Sauté onions, celery and mushrooms for 2 minutes. Add garlic, thyme and bay leaf. Deglaze the pan with wine and let boil. Add tomatoes, remaining salt and pepper, and stock; return to a boil. Mix arrowroot with water to form a slurry. Add to liquid and let thicken.

Place chicken in a casserole dish and cover with the sauce. Cover pan and bake in the oven for 45 minutes. Serve with rice, noodles or potatoes.

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