Coq au Vin

By bns0607

Ingredients

• 1 1/2 cup(s) peeled baby carrots
• 3/4 cup(s) chicken broth
• 1 1/2 tablespoon(s) tomato paste
• 5 slice(s) thick-cut bacon, cut crosswise into strips
• 10 ounce(s) small button mushrooms, wiped clean
• 2 teaspoon(s) minced garlic
• 2 teaspoon(s) chopped fresh rosemary
• 2 teaspoon(s) fresh thyme
• 1 bag(s) (1-pound) frozen pearl onions, thawed
• 1 cup(s) dry white wine
• 1 cooked rotisserie chicken, cut into 8 pieces
• 3 tablespoon(s) chopped parsley

Details

Servings 4

Preparation

Step 1

1. Place carrots in a microwave-safe bowl with 1/2 cup water; cover bowl with vented plastic wrap. Microwave on high 4 to 5 minutes, until crisp-tender; drain. Mix broth and tomato paste in a small cup; set aside.

2. Meanwhile, in a large, deep nonstick skillet or Dutch oven, cook bacon until crisp; remove with a slotted spoon to a paper towel. Cook mushrooms, garlic, rosemary, and thyme in bacon drippings in pot over medium-high heat 6 minutes, or until lightly browned. Add onions; continue to cook 3 minutes.

3. Raise heat to high; add wine to skillet and deglaze, scraping up browned bits from bottom of skillet with a wooden spoon. When wine boils, add broth mixture, stirring to incorporate. Add chicken pieces and carrots; bring to a boil, reduce heat to medium-low, cover, and simmer 5 minutes, turning chicken once or twice. Transfer to a serving platter. Sprinkle with bacon and parsley.