Coq Au Vin De Bourgogne (Burgundy Braised Chicken) - cooking recipe

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

Preparation

Cook rice according to package directions & set aside.
Mix flour, sea salt and pepper in shallow pie dish or plate. Dredge chicken & fully coat.
Fry bacon until crisp and set aside.
In same skillet, heat 1 T olive oil and brown chicken in it. Transfer to baking dish.
Saute onions & mushrooms until tender. Turn off heat.
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.
Cover with foil & bake at 350F for 30 minutes or until cooked through.
Remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice.