Coq Au Vin
|Chicken breast halves/8 small chicken thighs||4 Small|
|Nonstick spray coating||1|
|Small whole fresh mushrooms||2 Cup (32 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Burgundy||1 Cup (16 tbs)|
|Pearl onions||16 , peeled|
|Cooked bacon pieces||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried marjoram||3⁄4 Teaspoon, crushed|
|Dried thyme||3⁄4 Teaspoon, crushed|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Teaspoon|
Remove skin from chicken.
Rinse chicken; pat dry.
Spray a cold large non-stick skillet or Dutch oven with non-stick coating.
Preheat over medium heat.
Cook chicken in the hot skillet about 15 minutes or till lightly browned, turning to brown evenly.
Add the mushrooms, carrots, burgundy, onions, bacon, parsley, garlic, marjoram, thyme, bouillon granules, pepper and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer about 25 minutes or till the chicken is tender and no longer pink.
Use a slotted spoon to transfer the chicken and vegetables to dinner plates; cover and keep warm.
Discard bay leaf.
If necessary, skim fat from juices in skillet.
In a small mixing bowl gradually stir the cold water into the flour till smooth.
Stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Pour burgundy mixture over chicken and vegetables.