Coq au Vin, which simply translates to rooster in wine, is now updated to be made easily in American kitchens. Instead of an aged rooster, use boneless chicken breasts or thighs to cut your prep and cooking time down to 30 minutes!
I mean really; who has hours and hours to spend cooking an old stringy rooster that is past his prime! Not me that's for sure! Here we keep all of the delicious flavors and lose all the cooking time.
Coq au Vin short video recipe:
Coq au Vin
6 slices bacon
3 boneless skinless chicken breasts
3 T. fresh parsley
½ t. salt & ¼ t. pepper
8 ounces baby portabella mushrooms
3 cloves garlic
1 ½ cups dry red wine
1 ½ cups chicken stock
4 t. flour
Rough chop and sauté the bacon in a non stick pan until lightly browned.
Remove from pan and set aside to drain on paper towels.
Chop the parsley and sprinkle over the chicken breasts.
Sprinkle with salt and pepper.
Place into the sauté pan used for the bacon and cook over medium/high heat until just done; about 6 minutes per side.
Transfer chicken breasts to an oven proof dish and place into pre heated 300 degree oven to keep warm.
Wipe mushrooms with damp paper towel to clean then cut in half or quarters depending on size.
Slice shallots in half lengthwise and sauté with the mushrooms until beginning to brown, about 5 to 6 minutes.
Finely mince garlic or put through a press then add to the mushrooms and mix well.
Add the wine, 1 ¼ cups chicken stock and the drained bacon.
Bring to a boil and let bubble gently for 10 minutes uncovered.
In a small bowl mix the reserved ¼ cup chicken stock into the flour and whisk until incorporated.
Combine the flour mixture with the cooking wine sauce and stir well, then let thicken for about 5 minutes.
Place chicken on serving platter, add any juices to the sauce.