PCC Coq au Vin

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

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.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: chicken, mushrooms

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