Quick Coq au Vin

This is a quick-cooking version of the traditional Coq au Vin; by using boneless skinless chicken thighs and dried mushrooms I've sped up the cooking process.  I've also tried to reduce the time spent chopping by using large chunks of vegetables and frozen peas.  It's not  replacement for the original, but it'll give you a great meal in half the time!

Quick Coq au Vin

Ingredients

• 2 Tbsp. olive oil
• 4 boneless skinless chicken thighs
• 1/2 cup pearl onions, thawed and blotted to help dry
• 2 fennel bulbs, wedged
• 2 stalks celery, cut into 2" batons
• 2 carrots, cut into 2" batons, or a couple handfuls of baby carrots
• 4 cloves garlic, whole
• 1/2 cup dried mushrooms
• 2 Tbsp. Wondra
• 1 1/2 cups dry red wine, such as a pinot noir or burgundy
• 1/2 cup chicken stock
• 1/2 cup frozen peas
• 2 tsp. Herbs de Provence
• salt& pepper, to taste

Serves 3-4
Cook Time: 40 minutes

Heat a deep skillet over medium-high heat;  generously salt & pepper both sides of the chicken thighs.  Pan sear each side of chicken until golden brown and crispy, but do not worry about cooking through; this may take two batches, do not crowd the chicken or it will steam and not brown well.  Remove browned chicken and set aside.  Not having the skin on will make the chicken want to stick to the pan more than the usual method, but be patient and the skinless chicken will release.
Add onions, fennel, celery and carrots to pot, cook to soften; add garlic and cook for one more minute.  Coat vegetables in Wondra and allow to cook for another minute or two.  
Deglaze with wine, scrapping browned bits off the bottom of the pan, cook wine until alcohol cooks off.  Add stock and bring to a simmer.  Add chicken back to pan and allow to cook through to 165, covered; toss in peas and Herbs de Provence.
Great with mashed roast potatoes for an easy side.