Adrian Collier - Coq au Vin

Coq au Vin

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3 slices of bacon, coarsly chopped
2 chicken breasts
3 tablespoons Italian parsley, chopped
4 ounces crimini mushrooms, halved
4 large shallots, peeled, halved through root
2 garlic cloves, pressed
1 1/2 cups Syrah
1 1/2 cups chicken broth
4 teaspoons flour


Preheat oven to 300°F. Saute bacon in large pan over medium-high heat until crisp. Transfer bacon to bowl. Season chicken with salt, pepper, and 1 tablespoon of parsley. Saute in bacon grease until cooked. Transfer to plate and keep warm in oven.

Add mushrooms and shallots to pan. Season with salt and pepper and saute until brown. Add garlic, wine, broth, bacon, and 1 tablespoon of parsley. Boil for 10 minutes.

Reduce heat and slowly add flour to sauce. Simmer until sauce thickens. Arrange chicken on platter, spoon sauce over chicken, garnish with remaining parsley.


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