Quick Coq au Vin - or - Purple Chicken for Dinner

I have made traditional Coq au Vin (literally translated as rooster cooked in wine) a few times. While I like the result I don't like the 2-3 hour prep and cook time. I was excited to find this Quick Coq au Vin recipe in Bon Appetit magazine. I wanted to see if I could get a well flavored dish in only 45 minutes.

Quick Coq au Vin

6 bacon slices, chopped into 1 inch pieces
4 boneless skinless chicken breast halves (or 8 chicken thighs)
1 tablespoon dried parsley
8 ounces crimini mushrooms, sliced
8 shallots, peeled and halved through the root end
4 garlic cloves, crushed
1 1/2 cups dry red wine (I used a primitivo)
1 1/2 cups low sodium/low fat chicken broth, divided
2 sprigs fresh thyme (optional)
3teaspoons whole wheat flour (or whatever kind you have on hand)

Preheat the oven to 300 degrees F. Cook the bacon in a large skillet until crisp, put the bacon on a paper towel lined plate. Keep the bacon grease in the pan.
Sprinkle the chicken with salt, pepper, and 1/2 teaspoon parsley. Cook the chicken in the same skillet you cooked your bacon in until it is cooked through, around 6 minutes for each side. (Make sure to check that your chicken is cooked, since this is the only real cooking time it has) Put the chicken in the oven to keep it warm.
Add the shallots to your skillet and cook for 4 minutes. Add the mushrooms to the skillet, sprinkle lightly with salt and pepper and cook for 4 more minutes. Add the garlic, wine, 11/4 cups chicken broth, 1/2 tsp of parsley and thyme. Bring to a boil and stir occasionally for 10 minutes.
Meanwhile place the flour in a cup and add the 1/4 cup broth stirring until smooth.
Add the flour mixture and bacon to the sauce. cook for 3 to 4 minutes or until the sauce is thickened. Season to taste with salt and pepper.
Serve the chicken with the sauce on top.
Serves 4

Frying bacon

Chicken getting brown.

Immediately after adding the wine to the pan.

This recipe didn't have the same depth of flavor as a traditional coq au vin, but for a quick weeknight supper it worked well. It tasted great served over mashed potatoes. I love these kinds of hearty dishes during the winter time. I hope you and your family enjoy it as well.

Till tomorrow...