Coq Au Vin De Bourgogne (Burgundy Braised Chicken)

Submitted by JelsMom

"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!"

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 2

ingredients

• 2 large boneless skinless chicken breast halves
• 59.14 ml whole wheat flour
• 4.92 ml coarse sea salt
• 1.23 ml pepper
• 3 slice turkey bacon
• 14.79 ml olive oil
• 59.14 ml white pearl onion
• 59.14 ml coarsely chopped shallot
• 113.39 g mushroom, sliced
• 2 carrots, julienned
• 118.29 ml chicken broth
• 118.29 ml Burgundy wine or 118.29 ml cabernet sauvignon wine
• 1 garlic clove
• 1.23 ml thyme leaves
• 1 bay leaf
• 29.58 ml 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.

Reviews

[lynmoz]

Brilliant company dish! I used a 2006 cabernet & homemade chicken broth. Subbed one whole regular onion instead of green/pearl onions & regular bacon because it's what I had on hand. I omitted mushrooms, bay leaf, & parsley. Absolutely fantastic flavor. I doubled the recipe so I cooked for an extra 10 minutes. The recipe does not have rice listed in the ingredients so I made with steamed cauliflower. Thanks for a hit meal!