I've been holding onto a recipe for "Quick Coq au Vin" from Cooking Light - for probably more than a year. Because we've finally had our first 'bouts of drizzly weather, I was inspired to break out the recipe (w/ some changes) on a Wednesday night.
The recipe includes just 1 c. of wine and 1 c. of chicken stock, I'll probably just use all wine for the recipe next time. The sauce actually does cook down pretty fast, so it helped to have a little extra on hand to keep the sauce the right consistency. The original recipe used Canadian bacon, but I had regular bacon on hand. Served it over polenta flavored with about 1/3 c. parmesan and a bit of salt.
Was it as tasty as coq au vin that takes hours to cook? Well no, but it was pretty good for 45 mins. or less.
Quick Coq Au Vin (adapted from Cooking Light)
1/4 c. flour
1 t. dried thyme
1/2 t. salt
2 T. olive oil
3 slices bacon, cut into 1/4 in. pieces
2 full chicken breasts (4 individual)
1 pkg. mushrooms, quartered
1-2 c. carrots (I used the little snack size carrots I had in the fridge)
2 c. red wine
2 T. tomato paste
Heat 2 T. olive oil in a dutch oven over medium-high heat. Render bacon until crispy. Set aside.
Mix flour, thyme and salt in a ziploc bag and dredge chicken breasts, shaking off excess flour. Brown chicken on all sides, turning frequently. (About 8 minutes). Set aside.
Add mushrooms and carrots. Saute for 2-3 minutes.Add wine and tomato paste. Continue to cook until sauce becomes slightly thickened. Add chicken back to the pan and cook until done (they say about 9 minutes), turning to coat with sauce. Add bacon.