Quick Coq Au Vin
"from Bon Appetit - http://www.epicurious.com/recipes/food/views/Quick-Coq-au-Vin-361231?mbid=rss_epinr&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+newrecipes+%28Epicurious+-+New+Recipes%29&utm_content=Google+Feedfetcher"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 slices bacon, coarsely chopped
- 4 skinless boneless chicken breast halves
- 3 tablespoons chopped fresh Italian parsley, divided
- 8 ounces large crimini mushrooms, halved
- 8 large shallots, peeled, halved through root end
- 2 garlic cloves, pressed
- 1 1⁄2 cups dry red wine (such as Syrah)
- 1 1⁄2 cups low-salt chicken broth, divided
- 4 teaspoons all purpose flour
directions
- Preheat oven to 300°F
- Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl.
- Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish and place in oven to keep warm.
- Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes.
- Meanwhile, place flour in small cup.
- Add 1/4 cup broth to the mixture in the skillet, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
- Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.
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Reviews
-
We made this for dinner a couple of nights ago. It was very easy and had nice flavor. We served with mashed potatoes and roasted beets. Everyone enjoyed. Thanks!
