Coq au Vin

This is a French chicken dish cooked with vegetables, herbs and burgundy wine that is absolutely marvelous. I make it for special occasions and am always complimented on it. Serve with hot cooked noodles, crusty French bread and a green salad, if desired.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 242 Calories

Ingredients

• ⅛ cup all-purpose flour
• ⅛ teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 1 ½ cups cold water
• 1 bay leaf
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 cup thinly sliced carrots
• 1 cup Burgundy wine
• ½ teaspoon chicken bouillon granules
• 2 cups small whole fresh mushrooms
• 16 pearl onions, peeled
• 1 tablespoon bacon bits
• ¾ teaspoon dried marjoram, crushed
• ¾ teaspoon dried thyme, crushed

Recipe Instructions

Step 1

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.

Step 2

Add the mushrooms, carrot, wine, 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.

Step 3

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

Step 4

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.