Quick Coq Au Vin

1. 1

   Preheat oven to 300u00b0F. Saute 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. Saute until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.

2. 2

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

3. 3

   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 · 4 servings · Values may vary.

No additional tips available.