Quick Coq Au Vin

Name: Quick Coq Au Vin
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

9 ingredients

3 steps

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

Directions

1

Preheat oven to 300°F. Saute 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. Saute 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. Saute 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.