Simple and Easy Coq au Vin

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups all-purpose flour
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 cup milk
• 2 pounds skinless , boneless chicken breast halves
• 2 cups halved baby carrots
• 1 package button mushrooms , 8 ounce
• 1 onion , chopped
• 2 cups red wine
• 2 cups low-sodium chicken broth , or as needed
• 2 teaspoons Italian seasoning
• 0.5 teaspoons dried rosemary
• salt and ground black pepper to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.

2. 2

   Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.

3. 3

   Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.

4. 4

   Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.