- 4 skinless, boneless chicken breast halves
- 2 cups small whole fresh mushrooms
- 1 cup thinly sliced carrots
- 1 cup Burgundy wine
- 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
- 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, 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.
- 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.
03/29/2017
recipepes.com
Coq au Vin, recipe
PT15M
PT1H
5
455 calories