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Quick Coq au Vin

Name: Quick Coq au Vin
Cuisine: french
Ingredients: 4 bacon slices, coarsely chopped; 4 skinless boneless chicken breast halves; 3 tablespoons chopped fresh Italian parsley, divided; 8 ounces large crimini (baby bella) 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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 (reserve skillet). Place in oven to keep warm.
2.
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.
3.
Add 1/4 cup broth, 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.

Recipes sourced from Epicurious.com.

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