Easy Coq Au Vin Blanc - cooking recipe

Ingredients
    3/4 cup all-purpose flour
    4 chicken breasts, cut into quarters
    2 tablespoons olive oil
    1 (8 ounce) package white mushrooms, sliced
    6 carrots, peeled and sliced
    1 1/2 cups white cooking wine
    6 slices cooked bacon, crumbled
    3/4 cup chicken broth
    1/4 cup minced garlic
    1 shallot, chopped
    1 teaspoon dried parsley
    1/2 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    1 bay leaf
    salt and ground black pepper to taste
    2 tablespoons butter, softened
Preparation
    Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.
    Heat olive oil in a large skillet over medium-high heat; saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper; bring to a boil.
    Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    Mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.

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