So-Easy Coq au Vin
Here’s my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter, easy coq au vin that still showcases the traditional and memorable taste. —Sonya Labbe, Los Angeles, California
Total TimePrep: 20 min. Cook: 5 hours
- 4 boneless skinless chicken breast halves (4 ounces each)
- 3 bacon strips, chopped
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 1/3 cup all-purpose flour
- 1/2 cup red wine
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- Hot cooked noodles, optional
- In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Brown chicken on both sides in drippings over medium heat. Transfer chicken to a 3-qt. slow cooker.
- Add the mushrooms, onion and garlic to skillet; cook and stir just until tender, 1-2 minutes. Spoon over chicken; add bay leaf.
- In a small bowl, whisk the flour, wine, broth, thyme and pepper until smooth; pour over chicken.
- Cover; cook on low until chicken is tender, 5-6 hours. Discard bay leaf. If desired, serve with noodles.