Coq au Vin is one of those classic French dishes that I imagine would transport me to Paris, with Julia Child on my arm. We’d have a leisurely day picking out a nice plump bird, slab of smoky bacon and a hearty red wine, then spend the next 10 hours cooking it all together.
When I’m not jet-setting with my fantasies, I’m in a warm Southern kitchen with a checkered tea apron around my waist, seeing what my wooden spoon will cook up next. This streamlined Coq au Vin lacks the all-day cooking richness that the classic dish enjoys, but it still hits all the right flavor notes. Think bacon, onions and red wine all bubbling away in your skillet. The smell is wonderful and I enjoyed the festive purple color. A nice weeknight dinner – maybe I’ll tackle Julia on a Sunday.
- 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 (Note: I omitted)
- 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