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Coq au Vin
Chicken with Wine
4 skinless, boneless chicken breast halves
2 C small whole button mushrooms
1 C carrots, thinly sliced
1 C Burgundy wine
16 pearl onions, peeled
1 TBS bacon bits
1 TBS fresh parsley, chopped
2 cloves garlic, minced
3/4 tsp. dried marjoram, crumbled
3/4 tsp. dried thyme, crumbled
1/2 tsp. chicken bouillon granules
1/8 tsp. black pepper
1 bay leaf
1-1/2 C cold water
1/8 C flour
Nonstick cooking spray
Spray a large non-stick skillet with cooking spray. Sauté chicken over medium heat for about fifteen minutes or until lightly browned on both sides. Add mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, black pepper and bay leaf. Bring mixture to a boil; reduce heat to low. Cover and simmer for about twenty-five minutes or until chicken is cooked through and no longer pink. Transfer chicken, mushrooms, carrot and onions to a platter using a slotted spoon; discard bay leaf. Cover chicken mixture to keep warm; set aside. In a small bowl, combine the flour and water; whisk together. Add mixture to skillet and cook until thick and bubbly, about five to ten minutes. Cook and stir another minute; pour mixture over chicken and vegetables. Serve warm.
*Coq au Vin image (C) Steven DePolo (2009). Used under the Creative Commons Attribution 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: French Nourriture
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