Quick Coq au Vin

This is delicious and has great depth of flavor. Your family will want this often.
Servings 4


  • 4 cups GF flour
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 6 4 oz skinless, boneless chicken thighs
  • 1 Tbsp olive oil
  • 6 cups mushrooms quartered
  • 2 cups carrots sliced 1/4 inch thick
  • 1 bag small red potatoes quartered
  • 1 onion diced
  • 3 slices sandwich-style Canadian bacon, chopped
  • 1 cup dry red wine
  • 1 cup chicken broth
  • 1 Tbsp tomato paste


  • Combine flour, thyme, and salt in a large zip-top plastic bag, then add chicken. Seal bag, and shake to coat. Remove chicken from bag, shaking off excess flour.
  • Heat oil in a large skillet over medium high heat. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from skillet; set aside.
  • Add mushrooms, carrots, potatoes, onion, and bacon to skillet. Sauté 2 minutes. Stir in wine, broth, and tomato paste, then cook mixture 9 minutes or until vegetables are tender.
  • Return chicken to skillet, and cook 8 minutes or until chicken is done.