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Default redneck coq au vin

i made this off the cuff at a friends house recently and they were blown
away. keep in mind they were going to bake the thighs and pour bottled bbq
sauce on the chicken.

6 chicken thighs
3 cloves of chopped garlic
1 onion
2 cups of chicken broth (made from bullion cubes)
1 cup of box vella merlot (they had it on hand)
1 tbsp canola oil
corn starch/water slurry

1. season chicken thighs with salt and pepper, brown thoroughly on both
sides. remove from pan and set aside.

2. keep as much of the rendered chicken fat as you want and pour off the
rest. add chopped onion and saute until onions have a nice dark color. add
chopped galic and saute for a minute or two but don't brown the garlic. add
1 cup of wine and reduce uncovered until wine is nearly cooked away.

3. add roughly 1.5 cups if chicken bullion broth and bring to a simmer. add
chicken back to the pan skin side down and pour any juices into the pan with
it. simmer chicken skin side down for half and hour, turn chiken over and
simmer for another half hour.( i had to do this in an uncovered pan so it
may be necessary to add some chicken broth as it evaporates) remove chicken
from the pan again and set aside to rest/cool/

4. add slurry of corn starch/water and thicken to desired consistency.

5. enjoy!

i served this with rice and canned green beans mixed with canned mushrooms.
(what they had on hand)
i have to admit it tasted far better than i expected. it just goes to show
that a little effort, even scoffed at shit in your pantry can make for a
good meal.

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