Saturday, November 20, 2010

Quick Coq au Vin

I've been majorly MIA for the past few weeks.  We've been really busy, and I've fallen really behind on posting recipes.  Here's a great recipe for coq au vin, that you don't have to spend all day working on.  If you love juicy chicken and red wine, this one's for you.  I don't usually like red wine, but after cooking, this is superb and has so many dimensions of flavors. Check it out...

Quick Coq au Vin
- 4 bacon slices, coarsely chopped
- 4 skinless boneless chicken breast halves
- 3 tbs chopped fresh parsley, divided
- 8 oz. 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 chicken broth, divided
4 teaspoons all purpose flour

Saute bacon in large nonstick skillet over medium-high heat, until crisp.  Transfer bacon to a bowl using a slotted spoon.

Sprinkle chicken with salt, pepper, and 1 tbs parsley.  Add to skillet with bacon drippings.  Saute until chicken is cooked through, about 6 minutes per side and keep warm.

Add mushrooms and shallots to skillet, sprinkling lightly with salt and pepper.  Saute until brown, about 4 more minutes.  Add garlic and toss.  Add wine, 1 1/4 cups broth, bacon, and 1 tbs parsley.  Bring to a boil, stirring occasionally.  Boil 10 minutes.

Meanwhile, place flour in a small cup and add 1/4 cup broth to it, stirring until smooth.

Add flour mixture to sauce and cook until the sauce thickens, about 4 minutes.  Season sauce to taste with salt and pepper.

Arrange chicken on platter and spoon sauce, shallots and mushrooms over chicken.  Sprinkle with 1 tbs parsley.

Source: Modified from Bon Appetit,  Oct. 2010

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