Quick Coq au Vin

• Meat

  • 4 Bacon, slices
  • 4 Chicken breast, skinless boneless halves

• Produce

  • 8 oz Crimini, large
  • 2 Garlic cloves
  • 3 tbsp Italian parsley, fresh
  • 8 Shallots, large

• Canned Goods

  • 1 1/2 cups Chicken broth, low-salt

• Baking & Spices

  • 4 tsp All-purpose flour

• Beer, Wine & Liquor

  • 1 1/2 cups Red wine, dry

Found on epicurious.com

Ingredients

• 4 bacon slices, coarsely chopped
• 4 skinless boneless chicken breast halves
• 3 tablespoons chopped fresh Italian parsley, divided
• 8 ounces large crimini (baby bella) mushrooms, halved
• 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

Directions

• Preparation Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm. Add mushrooms 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 pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley. Per serving: 372 calories, 10 g fat, 0.7 g fiber Nutritional analysis provided by Bon Appétit