Quick Coq au Vin Recipe

Quick Coq au Vin

• Cook
  45 m
• Ready In
  45 m

Recipe By: EatingWell Test Kitchen

“Here's a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make. Serve with herbed mashed potatoes and green beans.”

Ingredients

• • ¼ cup all-purpose flour
  • 2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 ounces mushrooms, quartered (about 1½ cups)
• • 2 large carrots, thinly sliced
  • 1 small onion, halved and sliced
  • 1 teaspoon crumbled dried rosemary
  • 1 14-ounce can reduced-sodium chicken broth
  • ½ cup dry red wine, preferably Zinfandel
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh parsley

Directions

• 1 Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with ¼ teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
• 2 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
• 3 Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining ¼ teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
• 4 Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes. Transfer the chicken to a serving plate.
• 5 Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.