Coq Au Vin De Bourgogne (Burgundy Braised Chicken) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Don't let the fancy name & long list of ingredients intimidate you. This is basically a throw it all together & bake recipe but it has a gourmet flair that's sure to impress even the most difficult dinner guest! Ingredients:
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 white 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 |
Directions:
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.
|
|