Chicken Coq au Vin
Source: Wisconsin Bed & Breakfast Cookbook
A quick gourmet recipe without all the fuss
Ingredients
- 6 boneless skinless chicken breasts
- salt and pepper
- 1/4 c. flour
- 1/4 c. butter
- splash of brandy
- 8 shallots, peeled and cut into wedges
- 1-1/2 c. good white wine
- 1/2 lb. morel mushrooms, or a combo of wild mushrooms (you can use button mushrooms as well if you like)
- 1/2 t. Herbs de Provence
- 1/4 c. heavy cream (see note below)
Instructions
Season the chicken with salt and pepper. Put flour in a shallow dish and dust with a little flour.
Melt butter carefully in a large saute pan that is flameproof. Watch carefully so that it doesn't burn. Quickly brown the chicken on both sides. Remove from pan.
Pour a splash of brandy into the pan and set alight. When the flames have died down, add the shallots, wine and mushrooms.
Return chicken to the pan and season with Herbes de Provence. Cover and simmer for approximately 30-35 minutes or until done. Remove chicken and arrange on a serving platter.
Bring the juices to a rolling boil and allow to reduce just a bit. Lower the heat and add the cream, stirring to make a smooth sauce. Adjust the seasonings and pour the sauce over the chicken breasts to serve.
NOTE: Take cream out of refrigerator to get to room temperature before adding to sauce.