coq au vin

Ingredients

• Servings: 4


• 4 skinless, boneless chicken breast halves


• 2 cups small whole fresh mushrooms


• 1 cup thinly sliced carrots


• 1 cup burgundy


• 16 pearl onions, peeled


• 1 tablespoon bacon bits


• 1 tablespoon chopped fresh parsley


• 2 cloves garlic, minced


• 3/4 teaspoon dried marjoram, crushed


• 3/4 teaspoon dried thyme, crushed


• 1/2 teaspoon chicken bouillon granules


• 1/8 teaspoon ground black pepper


• 1 bay leaf


• 1 1/2 cups cold water


• 1/8 cup all-purpose flour

Recipe

Preparation Time: 20 mins
Cook Time: 1 hr


Ready Time: 1 hr 20 mins



• spray a large non-stick skillet with cooking spray. saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.


• add the mushrooms, carrot, , onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.


• using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.


• in a small bowl combine flour and water and whisk together. stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. cook and stir 1 minute more and pour mixture over chicken and veggies. serve warm.