Airline chicken breast, pearl onion, carrots, bacon, mushrooms, stewed in red wine. Served with creamy mashed potatoes.

Chop the vegetables, slice the bacon, and mince the garlic.

Prepare the ingredients

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

Cook the bacon

Season the airline chicken breasts with salt and pepper. In the same pot, sear the chicken on both sides until browned, about 4-5 minutes per side. Remove and set aside.

Sear the chicken

In the same pot, add the pearl onions, carrots, and mushrooms. Sauté for about 5-7 minutes until they begin to soften.

Sauté the vegetables

Add the minced garlic, thyme, bay leaf, cooked bacon, red wine, and chicken broth to the pot. Stir to combine.

Combine ingredients

Return the seared chicken to the pot, ensuring it's submerged in the liquid. Bring to a simmer, cover, and reduce heat to low. Cook for 30-35 minutes, or until the chicken is cooked through.

Simmer the dish

Remove the bay leaf before serving. Adjust seasoning with salt and pepper as needed. Serve hot with creamy mashed potatoes.

coq au vin

Recipe information

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