White Wine Coq au Vin

By á-24734

Ingredients

• 4 Cups Water
• 1 Cup Pearl Onions
• 4 Bacon Strips, cut into 1" pieces
• 2 Bone-in Chicken Breast halves (8 oz. each)
• 1/4 tsp. Salt
• 1/8 tsp. Pepper
• 3/4 Cup Sliced Fresh Mushrooms
• 2 Garlic Cloves, minced
• 4 1/2 tsp. Flour
• 3/4 Cup Chicken Broth
• 3/4 Cup White Wine
• 1 Bay Leaf
• 1/2 tsp. Dried Thyme
• Hot Cooked Noodles

Preparation

Step 1

Boil pearl onions in 4 cups water for 3 minutes. Drain onions 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 and drain on paper towels. Sprinkle chicken with salt and pepper and brown in bacon 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 wine, bay leaf, and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reaches 170 degrees. Remove chicken and keep warm. Cook sauce over medium heat until thickened. Discard bay leaf. Serve chicken and sauce over cooked noodles.