Coq Auin Recipe

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• 1/8 c all-purpose flour
• 1 c thinly sliced carrots
• 3/4 tsp dried marjoram, crushed
• 4 skinless, boneless chicken breast halves
• 16 pearl onions, peeled
• 1 tbsp sliced fresh parsley
• 2 c small whole fresh mushrooms
• 1 tbsp bacon bits
• 2 cloves garlic, minced
• 1/8 tsp ground black pepper
• 3/4 tsp dried thyme, crushed
• 1 c Burgundy wine
• 1 1/2 c cold water
• 1 bay leaf
• 1/2 tsp chicken bouillon granules

• Step #1 Spray a large non-stick skillet with cooking spray.
• Step #2 Saute chicken over med-heat/flame for about 15 mins, or until lightly browned on both sides.
• Step #3 Add the mushrooms, marjoram, carrot, wine, garlic, parsley, thyme, onions, bacon bits, bouillon, pepper & bay leaf.
• Step #4 Bring to a boil, then reduce heat to low; cover & let simmer for 25 mins, or until chicken is cooked through & no longer pink inside.
• Step #5 Using a slotted spoon, carrot, mushrooms, & onions to a platter, transfer chicken, discarding bay leaf; cover to keep warm & set aside.
• Step #6 In a small bowl mix flour & water & whisk together.
• Step #7 Stir mixture into skillet & cook this until thick & bubbly, 5 to 10 mins.
• Step #8 Cook & stir 1 min more & pour mixture over chicken & veggies.
• Step #9 Serve warm.
• Step #10 .
• Enjoy the Coq au Vin recipe

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