01
Feb
11

Quick Coq Au Vin

Two days ago, I visualized us holed up in a hotel room with pipes bursting at home and limbs all over the yard. The predictions about this wintry mix/blizzard have been SCARY. Just about everyone in St. Louis stayed home today bracing for the worst blizzard in decades. Jeff and I worked from home, Gabi ran around the house, and the blizzard never really came. There were no white out conditions. No power outages or strong winds. We didn’t end up hovering over a fondue pot and sterno, cooking chicken in cooking oil. We didn’t have to pack our bags and search for an inn. There was sleet, a bit of snow, a few wind gusts and that’s it.

Instead, Jeff and I are splitting a bottle of vino after finishing off this Coq au Vin. It was perfect for tonight. All the flavors here are hints. Mushrooms and shallots are infused with bacon and stewed in red wine. The sauce is spooned over crispy chicken, and garnished with chopped parsley. I love finding a recipe for something French and comforting like this that takes 45 minutes or less. A blizzard is still in the forecast. We could have 10 inches of snow tomorrow, according to all of the hyperventilation. I’m warm, toasty and doubtful.

Quick Coq Au Vin
slightly adapted from Bon Appetit, October 2010

4 bacon slices, coarsely chopped
1 3-pound chicken, cut into 8 pieces, or 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
3garlic cloves, pressed
1 1/2 cups dry red wine (such as Shiraz or Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

Preheat oven to 300 degrees F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer the bacon to a plate lined with a paper towel. 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 a baking dish. Place in oven to keep warm.

Add mushrooms and shallots to skillet; season lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic to skillet; 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, about 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.

Serve with a wedge of crusty bread.

Serves 4

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1 Response to “Quick Coq Au Vin”


  1. February 9, 2011 at 6:34 pm

    We really loved this recipe also! Thanks!!


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