A little excerpt from Nate’s and my conversation at the grocery store the other day:
“What are we making this week, Katie?”
“Oh, you’ll love it. Coq au vin.”
“Remember when we made coq au vin a few years ago, and you added way too much salt, and it was coq au vin avec sel? Lots of sel?”
“Okay, what do we need to make this coq au vin?”
“The usual suspects–bacon, chicken, mushrooms, red wine, eight large shallots…”
“Wait, how many shallots?”
“Are you sure?”
“This had better be good then.”
And, oh, it was. Another genius recipe from Bon Appetite, this quick coq au vin comes together in just over half an hour and is très magnifique. The shallots (all eight of them) give a really nice flavor to the wine sauce and perfectly complement the wine (we used a cabernet sauvignon, because that’s all we had on hand), garlic, mushrooms, and bacon. Poured over top the chicken, this dish can’t be beat. My only recommendation is to start the chicken in the skillet, and then finish baking it in the oven. Otherwise, you risk a dry outside, and an undercooked inside. I’ve made my adjustment to the recipe below.
Quick Coq au Vin
Courtesy of Bon Appetit, October 2010 issue
4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 oz large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 and 1/2 cups dry red wine (such as Syrah)
1 and 1/2 cups low-salt chicken broth, divided
4 teaspoons all-purpose flour
Preheat oven to 350 degrees. 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 for 6 minutes on each side, then transfer to an oven-proof baking dish. Place in the oven to finish cooking.
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 and 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 baking dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.