Coq Au Vin With Balsamic Vinegar
|Bacon slice||1 , thick cut|
|Broiler fryer chicken||3 Pound, skinned and cut into serving-size pieces (1 Piece)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Frozen pearl onions||10 Ounce (1 Package)|
|Small mushrooms||8 Ounce, quartered|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Low-sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Canned low sodium tomatoes||14 1⁄2 Ounce, drained and chopped (1 Can)|
|Thyme||1 Teaspoon, crumbled|
|Dried rosemary||1 Teaspoon, crumbled|
|Cornstarch/Arrowroot||1 Tablespoon, mixed with 2 tablespoon water|
|Minced parsley/Minced tarragon||2 Tablespoon|
1 ln a 12 inch nonstick skillet, cook the bacon over moderate heat for 2 minutes or until crisp.
Transfer the bacon to paper toweling to drain, then crumble it and set aside.
Pour off all but 1 tablespoon of the fat from the skillet and discard.
Sprinkle the chicken with 1/8 teaspoon each of the salt and pepper.
Set the skillet over moderate heat and, when the bacon fat is hot, add the chicken and saute for 2 minutes on each side or until lightly browned.
Transferthe chicken to a 5-quart Dutch oven.
2 Add the onions, mushrooms, and remaining 1/8 teaspoon each of the salt and pepperto the skillet and saute over moderate heat, stirring occasionally, for 5 minutes.
Transferthe vegetables to a bowl.
Add the vinegar and wine to the skillet and bring to a boil over moderately high heat.
Boil the mixture, stirring, for 1 minute, then add it to the Dutch oven with the chicken.
3 Add the stock, tomatoes, rosemary, and thyme to the Dutch oven; bring to a boil.
Cover and simmer over low heat for 1 5 minutes or until the breast meat is no longer pink inside.
Transfer the breast pieces to a plate; add the onions and mushrooms to the Dutch oven.
Cover and simmer 8 to 10 minutes more or until the onions are tender and the juices run dear when a thigh is pricked with a fork.
4 Return the breast pieces to the Dutch oven and bring the liquid to a boil.
Stir in the arrowroot mixture and simmer over low heat for 2 to 3 minutes or until the sauce has thickened.
Sprinkle with the tarragon.