Quick & Easy Coq au Vin
|Chicken parts||2 Pound (1 Kilogram)|
|Condensed chicken broth||1 Can (10 oz), condensed (284 Milliliter)|
|Chablis/Other dry white wine||125 Milliliter|
|Canned sliced mushrooms||4 Ounce, drained (1 Can, 125 Gram)|
|Sliced onion||125 Milliliter|
|Bay leaf||1 Medium|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Thyme leaves||1⁄4 Teaspoon, crushed (1 Milliliter)|
|Flour||45 Milliliter (3 Tablespoon)|
In frying pan, cook bacon until crisp; remove.
Pour off all but 30 mL (2 tablespoons) drippings.
Brown chicken in drippings; pour off fat.
Add soup, wine, mushrooms, onion, bay leaf, garlic and thyme.
Cover; cook over low heat 45 minutes or until done.
Remove bay leaf.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.
Garnish with parsley and bacon.