
A practical coq au vin-style chicken stew with red wine, mushrooms, onion, bacon, and thyme.
260 gChicken breasts
4 slicesBacon
140 gMushrooms
100 gOnion
80 gCarrot
Brown bacon in a pot, then remove it.
Sear chicken in cooking oil with salt and black pepper until browned.
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2 clovesGarlic
2 gThyme
1 cupChicken Broth
180 gRed Wine
15 gTomato Paste
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Add onion, carrot, mushrooms, and garlic; cook until softened.
Add tomato paste, red wine, chicken broth, thyme, and bacon, then simmer until the chicken is tender.