Chicken Coq au vin

By dorchuk

Ingredients

• 1 1/2 C peeled baby carrots
• 1/4 C chicken broth
• 1 1/2 T tomato paste
• 5 slices thick cut bacon and cut crosswise into strips
• 10 oz small button mushrooms
• 2 tsp minced garlic
• 2 tsp chopped rosemary and thyme
• 1 `one lb bag frozen pearl onions thawed
• 1 C dry white wine
• 1 Cooked rotisserie chicken, cut into 8 pieces
• 3 T chopped parsley

Details

Cooking time 22mins

Preparation

Step 1

Place carrots in a microwave safe bowl with 1/2 C water, cover bowl with plastic wrap. Microwave on high 4 to 5 minutes, until crisp tender and then drain
Mix broth and tomato paste in a small cup and set aside
Meanwhile in a large deep skillet cook bacon until crisp, remove with a slotted spoon to a paper towel
Cook mushrooms, garlic, rosemary and thyme in bacon drippings for 6 minutes
Add onions, continue to cook 3 minutes
Raise heat to high and add wine o skillet and deglaze,scraping up browned bits from bottom of skilled
When wine boils, add broth mixture stirring occasionally.
Add chicken pieces and carrots, bring to a boil, reduce heat to medium low and cover and simmer 5 minutes