Quick Coq au Vin

By Jason Stoller Smith, Executive Chef at Timberline Lodge

“This is my favorite French comfort food of all time; although, I’ve been guilty of putting too much bacon in it.” —Jason Stoller Smith


4 bacon slices, coarsely chopped, (I prefer Carlton Farms)

4 boneless chicken breast halves

3 tablespoons fresh Italian parsley, chopped and divided

4 ounces dried wild mushrooms, soaked in water, or 8 ounces crimini mushrooms, halved

8 large shallots, peeled and halved through root end

2 garlic cloves, pressed

1½ cups dry red wine (an Oregon Pinot Noir would be perfect)

1½ cups chicken broth, divided

4 teaspoons all-purpose flour

* grilled rustic toast


1. Preheat oven to 300°F. 2. Over medium-high heat, sauté the bacon in large nonstick skillet until crisp. Using a slotted spoon, transfer the bacon to a bowl. Sprinkle chicken with salt, pepper and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm. 3. Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until shallots begin to brown, about 4 minutes, then add garlic; toss 30 seconds. Add wine, 1¼ cups broth, bacon and 1 tablespoon parsley. Bring to boil, stirring occasionally. Simmer gently for approximately 10 minutes. 4. Meanwhile, place flour in small cup; add ¼ cup broth, stirring until smooth to make a slurry. Add flour slurry to sauce. Cook until sauce thickens, 3 to 4 minutes, and then season sauce, to taste, with salt and pepper. 5. Arrange chicken on platter over the grilled toast; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.


2008 Domaine Drouhin Oregon Pinot Noir

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