Coq au Vin

Coq au Vin

• 4 cups water
• 1 cup pearl onions
• 4 bacon strips, cut into 1-inch pieces
• 2 bone-in chicken breast halves (8 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 4-1/2 teaspoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup white wine or additional chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Hot cooked noodles

Directions

• In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Sprinkle chicken with salt and pepper.
• Brown chicken in the drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.
• Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°.
• Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles. Yield: 2 servings.