Wednesday, March 9, 2011

Easy Recipe: Quick Coq Au Vin

You don't always have time to let your inner Julia Child run free, but fortunately there are short cuts for busy nights. This recipe gives you the wonderful aromas and flavors of coq au vin, without the long prep time.

I made the recipe using breast, but I think next time I'd choose the more flavorful thigh. I got hung up on getting the internal temperature up to 160 and think I overcooked it a bit. I suppose the time in the oven would give it time to get those last few degrees without drying things out.

You might be tempted to flip the chicken too quickly, but resist. As a cooking teacher once told me, you want the chicken to get really brown and sexy. Such things can't be rushed!

The best part is you get a lovely wine aroma while you're cooking, and it's full of French flavors Julia would be proud of!

Quick Coq Au Vin
Adapted from Epicurious

Servings: Makes 4 servings
Active Time: 45 minutes
Total Time: 45 minutes

4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves, chicken thighs or a mix
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 carrots, chopped into 1 inch chunks
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 or white wheat flour

Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Pound chicken if using breast, and sprinkle with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to an oven-proof dish. Place in oven to keep warm.

Add mushrooms, carrots 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 dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.



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