Quick Coq Au Vin

Quick Coq Au Vin

Yield: Serves 4


  • 4 bacon slices, coarsely chopped
  • 4 skinless boneless chicken breast halves
  • 3 Tbsp. chopped fresh Italian parsley, divided
  • 8 oz. mushrooms, halved
  • 2 garlic cloves, pressed
  • 1½ cups beef broth
  • 1½ cups low-salt chicken broth, divided
  • 4 tsp. all-purpose flour


1. Preheat oven to 300 degrees F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using a slotted spoon, transfer to a large bowl.

2. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to the drippings in the skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie plate, but keep the skillet on the stove top. Place the pie plate in the oven to keep warm.

3. Add mushrooms and shallots to the skillet; sprinkle lightly with salt and pepper.

Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add beef broth, 1¼ cups chicken broth, bacon, and 1 tablespoon parsley. Bring to a boil, stirring occasionally. Boil 10 minutes.

4. Meanwhile, place flour in a small cup. Add ¼ cup chicken broth, stirring until smooth. Add the flour mixture to the sauce in the skillet. Cook until the sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.

5. Arrange chicken on serving platter; stir juices from pie dish into the sauce and spoon over the chicken. Sprinkle with 1 tablespoon parsley. Serve immediately.


Equipment needed: measuring cups and spoons, large nonstick skillet, wooden spoon, slotted spoon, knife, tongs, garlic press, pie plate, cup and whisk

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