Sensational Chicken with Red Wine Sauce

7:46 AM


You’re more than welcome to serve this to your kids, but I’m thinking this is more of an adult dish.  Accompany it with broccoli and bread and you’re set.  I cut up some chicken before adding the sauce and gave it to Wee Bit with some broccoli and sweet potatoes (she loves them). 
You are going to fall out of your seat when you taste this dish.  It’s DIVINE.  I’m still dreaming about it.
What You Will Need:
4 (2 lb) chicken breast, skinless, boneless
1 ½ c chicken broth

1 ¼ c dry red wine (Syrah)
6 shallots, peeled and halved
8 oz mushrooms, halved
4 bacon slices
What You Might Have at Home:
4 tsp flour
2 garlic cloves, minced
1 tsp dried parsley
Salt and pepper
1)      Preheat oven to 300˚.
2)      Cook bacon in large skillet over medium-high heat until crispy.  Transfer to plate (do not drain).

3)      Sprinkle chicken with parsley, salt and pepper.
4)      Add to skillet and cook in bacon fat until no longer pink.  Transfer to a pie plate and keep warm in oven.
5)      Add mushrooms and shallots to skillet.  Cook over medium heat until browned.  Meanwhile, coarsely chop bacon slices.  Add garlic and bacon to skillet.

6)      Pour in wine and broth and bring to boil.  Boil for 10 minutes.
7)      Add ¼ c of broth to flour and mix.  Add to sauce and cook until thickened.  Add any remaining parsley.

8)      Plate chicken and spoon sauce over chicken.  Serve.
Thank you Bon Appétit AGAIN! 
Article Source “Coq au Vin,” Bon Appétit, 2010

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1 comments

  1. This is a bit different than mine but sounds delicious! I think the cooking process is the main difference and this one can be cooked a lot more quickly!

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