Coq au vin is a chicken dish typically made with red wine. This wonderful version calls for white wine instead, and it makes a special dinner for two.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • COOK: 40 MIN. • MAKES: 2 SERVINGS
4 cups water
1 cup pearl onions
4 bacon strips, cut into 1-inch pieces
2 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup sliced fresh mushrooms
2 garlic cloves, minced
4 1/2 teaspoons all-purpose flour
3/4 cup chicken broth
3/4 cup white wine or additional chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Hot cooked noodles
1. In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain onions and rinse in cold water; peel and set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
3. Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.
4. Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170°.
5. Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles.