WineBites - Coq Au Vin

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recipes

Coq Au Vin
(from The Mushroom Council)

Pair with Pinot Noir or Merlot

7 slices (about 1/2 cup) bacon, chopped
1 package (10 0z.) frozen baby carrots, thawed (we recommend fresh)
1 cup onion
4 halves (1 1/2 lb.) chicken breasts, skinless, boneless
1/4 cup flour
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper, ground
1/4 tsp. sugar
2 cups red wine, dry
12 oz. small, whole mushrooms (or medium halved)
In a Dutch oven, over high heat, cook bacon, carrots, and onions; 5 minutes. Push vegetables to one side. Add chicken; brown 3 minutes on each side. Stir in flour, thyme, salt, pepper, and sugar until well mixed. Pour in wine. Bring to a boil, reduce heat. Cover and simmer 5 minutes. Stir in mushrooms. Cover and cook 10 minutes, stirring occasionally.

Serves 4.

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