Quick Coq Au Vin

From Jeanette's Healthy Living.

Adapted from Bon Appetit, October 2010

Traditionally, chicken on the bone is used, and Coq Au Vin is served with braised onions and sautéed mushrooms.  In this recipe, using boneless chicken breasts and cooking the shallots and mushrooms directly in the braising liquid saves time. I substituted organic, uncured turkey bacon (no antibiotics, nitrites, nitrates, or saturated fat) for pork bacon, so the dish had a nice smoky flavor without the fat. For deeper flavor, I browned the chicken well, and then braised it in the mushroom wine sauce, adding thyme and tomato paste, which are traditionally used in Coq Au Vin.

4 slices turkey bacon, uncured, without nitrates

2 tablespoons olive oil

4 skinless boneless chicken breast halves

8 ounces crimini mushrooms, sliced

8 shallots, peeled, halved

2 garlic cloves, crushed

1 ½ cups dry red wine

1 ½ cups low sodium chicken broth

½ bunch fresh thyme

1 tablespoon tomato paste

3 tablespoons fresh parsley, chopped, divided

4 teaspoons flour

Season chicken breasts with salt and pepper on both sides.  Set aside.

Saute bacon in large skillet over medium heat until lightly browned, about 3-4 minutes.  Transfer to a bowl. 

Add olive oil to pan, place chicken pieces in a single layer.  Saute until nicely browned on both sides, about 3-4 minutes per side; transfer to a plate and cover to keep warm.

Add mushrooms, shallots and garlic to skillet; sauté until brown, about 4 minutes.  Add wine, 1 ¼ cups broth, bacon, thyme, tomato paste and 1 tablespoon parsley.  Bring to a boil, stirring occasionally.  Add chicken pieces, bring to a simmer, then lower heat and cook, covered, for 15 minutes.

Meanwhile, mix four with ¼ cup broth, stirring until smooth.  Add flour mixture to sauce.  Cook until sauce thickens, 3-4 minutes.  Season to taste with salt and pepper.  Arrange chicken on platter; spoon sauce over chicken and garnish with parsley.

Serves 4.