Quick Coq au Vin - the Bon Appetit Test Kitchen

By á-46

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

Details

Servings 4

Preparation

Step 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.

•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, 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.