Coq Au Vin

By ezunich

Ingredients

• 6 medium red potatoes, quartered
• 1/2 cup water
• 2 medium carrots, sliced
• 1 (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1/2 cup white wine or chicken broth
• 1 1/2 tsp chicken bouillon granules
• 1 tsp minced garlic
• 1/2 tsp dried parsley flakes
• 1/4 tsp dried thyme
• 1/4 tsp pepper
• 4 boneless chicken breast halves
• 1/2 lb sliced fresh mushrooms
• 4 bacon strips, cooked and crumbled
• 1/3 cup chopped green onions

Preparation

Step 1

Place potatoes and water in a microwave safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain.

In a large bowl, combine the soup, wine or broth, bouillon, garlic, parsley, thyme and pepper. Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat.

Transfer to a greased 13-in. x 9-in. x 2- in. baking dish. Cover and bake at 350° for 50-55 minutes or until chicken juices run clear.