Quick Chicken Coq Au Vin with Roasted Carrots and Bite Size Potatoes!

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Everyone has a comfort food that makes them want to hug their plate and sometimes it’s as simple as creating a fragrant, thick and caramelized sauce that warms the heart! Today we’re putting a spin on the usually labor-intensive French classic, Coq Au Vin. This super simple skillet version takes only 45 minutes to execute and still retains the savory and rich flavors as the original. Although, the original does sound quite wonderful with the chicken being browned in bacon fat and then braised in broth, Cognac, and wine…blah blah blah, yum yum yum…but who has time for that? Not us! So here it is, the busy body version. We also added our favorite fall side dish, roasted carrots and bite size potatoes tossed in olive oil and fresh rosemary!

bannerQuick Chicken Coq Au Vin with Roasted Carrots and Bite Size Potatoes!

Buy It!

4 bacon slices
4 skinless boneless chicken breasts halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
4 garlic cloves, pressed
6-7 carrots, halved lengthwise
1 bundle sunrise medley, bite size potatoes
1 1/2 cup dry red wine
1 1/2 cups low-salt chicken broth, divided
4 tablespoons all purpose flour

shrooms

Make It!

Preheat oven to 300 degrees. Saute bacon in large non stick 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.

Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Saute until brown, about 4 minutes. Add garlic and toss for about 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil for 10 minutes.

carrotsandpotatoes

Meanwhile, place carrots and potatoes on a baking sheet, coat with olive oil and sprinkle with salt, pepper, and fresh rosemary. Place in oven and roast until browned, about 15 minutes.  Next, 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. Place chicken and it’s juices back into skillet and spoon the sauce over the chicken and serve with a side of perfectly tender roasted carrots and potatoes!

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