Easy weeknight cooking: Coq Au Vin

The husband requested a chicken and wine stew so I found an easy coq au vin recipe from allrecipes.com. I made coq au vin a few years ago and while it was good it was far too much work for a simple weeknight meal (and honestly not one I am looking forward to doing again). This one just required a bottle of red wine, chicken parts (I used skinless thighs), garlic powder, an onion, chicken broth, cornstarch, salt, and pepper. I made some egg noodles to go along with it. In the future I'd throw in some cremini mushrooms but it was otherwise a perfect weeknight meal. 

This is the recipe exactly as it is on allrecipes.com:

Ingredients

• 1 tablespoon vegetable oil
• 1 (4 pound) whole chicken, cut into pieces
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups red wine (I used a Merlot)
• 1 1/2 cups chicken stock
• 1 onion
• 1 tablespoon cornstarch
• 1/3 cup water

Directions

1. Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
2. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
3. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.