1 tablespoon olive oil
7 slices bacon, chopped
1 (10 ounce) package frozen baby carrots, thawed
1 cup diced onion
1-1/2 pounds boneless, skinless chicken breasts
1/4 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
2 cups dry red wine
12 ounces small, whole mushrooms (or medium halved)


1. In a Dutch oven, over high heat, add oil. Cook bacon, carrots, and onion; until browned, about 5 minutes. Push vegetables to one side.
2. Add chicken; brown 3 minutes on each side. Stir in flour, thyme, salt, pepper and sugar. Add wine. Bring to a boil; reduce heat. Cover; simmer about 5 minutes.
3. Stir in mushrooms. Cover; cook about 10 minutes longer, stirring occasionally.
When using whole mushrooms, be sure to trim the woody ends from the stems. Serve this easy version of the traditional French classic over buttered egg noodles tossed with chopped parsley.
Quick Coq Au Vin
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