Coq Au Vin De Bourgogne (burgundy Braised Chicken)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 large boneless skinless chicken breast halves
• 1/4 cup whole wheat flour
• 1 teaspoon coarse sea salt
• 1/4 teaspoon pepper
• 3 slices turkey bacon
• 1 tablespoon olive oil
• 1/4 cup pearl onion
• 1/4 cup coarsely chopped shallot
• 1/4 lb mushroom, sliced
• 2 carrots, julienned
• 1/2 cup chicken broth
• 1/2 cup burgundy wine or 1/2 cup cabernet sauvignon wine
• 1 garlic clove
• 1/4 teaspoon thyme leaves
• 1/2 bay leaf
• 2 tablespoons parsley, chopped

Recipe

• 1 cook rice according to package directions & set aside.
• 2 mix flour, sea salt and pepper in shallow pie dish or plate. dredge chicken & fully coat.
• 3 fry bacon until crisp and set aside.
• 4 in same skillet, heat 1 t olive oil and brown chicken in it. transfer to baking dish.
• 5 saute onions & mushrooms until tender. turn off heat.
• 6 tear bacon into small pieces & place in skillet. add all other ingredients (except fleur de sel & 1 t parsley) and stir to loosely mix. pour over chicken in baking dish.
• 7 cover with foil & bake at 350f for 30 minutes or until cooked through.
• 8 remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice.