Quick Coq Au Vin

print recipe print recipe | FavoriteLoadingAdd to my recipe box

Serves 4
½ kielbasa, 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
1-1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

Preparation
Preheat oven to 300°F. Sauté kielbasa 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, kielbasa, 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.

One thought on “Quick Coq Au Vin

  1. Great catch! We substituted kielbasa for the bacon to get the same great taste without the traif. Sorry for the typo and thanks for catching it.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>