Coq au Vin

Method4 steps · about 1 hr

1. 1

   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.

   Uses Cooking spray as needed for skillet · 4 skinless, boneless chicken breast halves

2. 2

   Step 2: Add the mushrooms (2 cups), carrot (1 cup), wine, onions, bacon bits (1 tablespoon), parsley (1 tablespoon), garlic (2 cloves), marjoram, thyme, bouillon, pepper and bay leaf (1). 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.

   Simmer chicken · 25 minUses Lightly browned chicken breasts · 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. 3

   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.

   Uses Cooked chicken, mushrooms, carrots and pearl onions · Wine cooking liquid and bay leaf

4. 4

   Step 4: In a small bowl combine flour (⅛ cup) and water (1 ½ cups) 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.

   Uses 1 ½ cups cold water · ⅛ cup all-purpose flour · Wine pan liquid after removing chicken and vegetables · Cooked chicken and vegetables kept warm