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Here are some yummy crowd pleasers:
Coq Au Vin
3 tablespoons olive oil.
2 lbs. Boneless, skinned chicken thighs, 1 inch pieces.
3 bacon strips, diced.
10 ounces mushrooms, sliced.
1 onion, chopped.
4 carrots, 1/4 inch thick slices.
4 cloves garlic, finely chopped.
4 ounces smoked ham, diced.
1 cup chicken broth.
1/2 cup dry red wine.
1 cup canned crushed tomatoes.
1 teaspoon dried thyme.
1 bay leaf.
(1) 15 ounce jar pearl onions, drained.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/4 cup all purpose flour.
1/2 cup water.
Heat 1 tablespoon olive oil in large, deep skillet, or dutch oven. Add chicken, cook 6 minutes. Remove chicken. Cook bacon in skillet 3 minutes, remove from skillet. Add 2 tablespoons olive oil to skillet. Add mushrooms, onion, carrots, garlic, & ham. Cook, stirring frequently, for 7 minutes. Add broth, wine, tomatoes, thyme, bay leaf, pearl onions, salt, pepper, & chicken. Simmer for 15 minutes. Shake flour & water in jar with tight lid. Add to pot with bacon. Cook 5 minutes, until thickened & veggies are tender. Discard bay leaf.
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