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Coq au Vin Casserole

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"I like to take classic dishes, such as the iconic French braise called coq au vin, and switch them up into a different format. A classic endures because of enticing flavor combinations. Here I'm sticking with the original idea (stew) and placing it in a different setting (casserole). If you have a deep, oven-safe skillet, the casserole may be cooked on the stovetop and transferred directly to the oven in the same pan."

List of Ingredients

â—¦ 1 tablespoon extra-virgin olive oil, plus more for drizzling
â—¦ 2 strips bacon, sliced crosswise
â—¦ 2 ½ pounds boneless, skin-on chicken thighs
â—¦ Coarse salt and freshly ground black pepper
â—¦ 1 small onion, halved and thinly sliced
â—¦ 10 ounces white button mushrooms, quartered
â—¦ 3 tablespoons tomato paste
â—¦ ½ cup white wine
â—¦ â…“ cup all-purpose flour
â—¦ 1 ½ cups chicken broth
â—¦ 1 pound extra-wide egg noodles, cooked 2 minutes less than instructed on package
â—¦ 2 cups shredded Muenster cheese
â—¦ 1 cup panko bread crumbs or regular dry bread crumbs
â—¦ Pinch of paprika


Recipe

Preheat the oven to 375° F. Heat a large skillet over medium-high heat. Swirl in the oil, add the bacon, and cook until the bacon is golden, 2 to 3 minutes. Remove the bacon from the skillet.

Season the chicken all over with salt and pepper. Add to the skillet and brown on both sides, about 4 minutes total. Transfer to a plate. Add the onions and mushrooms to the skillet, sautéing until golden brown, 5 to 8 minutes. Stir in the tomato paste. Deglaze the pan with the white wine, scraping up the browned bits on the bottom of the pan, until the wine has almost evaporated. Stir in the flour. Add the broth and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.

Transfer the mixture to a greased 9-by-13-inch baking dish. Top with the bread crumbs, sprinkle with paprika, and drizzle with olive oil. Bake until the chicken is cooked through and the cheese has fully melted, about 25 minutes.

Serves 6 to 8