Quick Coq au Vin

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This quick coq au vin offers a contemporary, lighter take on the classic French bistro favourite. By using lean, skinless chicken breasts rather than traditional bone-in thighs, the cooking time is significantly reduced without sacrificing the deep, savoury flavours of the red wine and mushroom sauce. It is a wonderfully fragrant dish that brings a touch of gourmet elegance to your kitchen, perfect for a mid-week treat or an easy weekend dinner.

As a diabetes-friendly main course, this recipe prioritises lean protein and fresh vegetables while maintaining a rich, satisfying consistency. The addition of shallots and garlic provides a sweet, aromatic base that complements the earthy mushrooms and crisp bacon. Serve this wholesome meal with a side of steamed seasonal greens or a small portion of pearl barley for a balanced and nutritious dinner.

Ingredients for Quick Coq au Vin

4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
230g large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 dientes de ajo, prensados
350ml dry red wine (such as Syrah)
350ml low-salt chicken broth, divided
4 teaspoons plain flour

How to make Quick Coq au Vin

Preheat oven to 149°C. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to 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.

Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.

Add 60ml broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.