Coq Au Vin
|Chicken breasts||14 Ounce (4 In Number, 3 1/2 Ounce Each)|
|Dry white wine||1 Cup (16 tbs)|
|Unsalted chicken broth||1 Cup (16 tbs)|
|White pepper||To Taste|
|Julienned carrots||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Pearl onions||1⁄2 Cup (8 tbs)|
Brown the chicken in a 500° oven for 15 minutes; drain off all excess fat.
Heat the wine and chicken broth in a heavy skillet; simmer for 10 minutes, uncovered.
Pour the wine and chicken broth over the chicken; add the thyme, pepper, and carrots.
Cover and cook until the chicken is done; remove chicken pieces.
Add mushrooms and pearl onions; simmer the sauce and reduce by one-half.
Glaze each chicken piece with some of the sauce.