Coq Au Vin Blanc - cooking recipe

Ingredients

2 slices bacon, chopped
1 roasting chicken
3 tablespoons flour
2 cups frozen pearl onions, thawed
2 carrots, halved and cut in 1 inch lengths
1/2 small mushroom, halved
3/4 cup dry white wine
3/4 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon dried sage
1/4 teaspoon pepper
1 1/2 teaspoons cornstarch, blended with 1 t water
1/4 cup fresh parsley, chopped

Preparation

In a Dutch oven, combine the bacon and 1/4 cup water over moderate heat.
Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
Skin the chicken and dredge in the flour, shaking off the excess. Saute the chicken in the bacon drippings for 3 minutes per side or until golden brown.
Transfer the chicken to a plate.
Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
Add the broth, salt, rosemary, sage and pepper and bring to a boil.
Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
Stir in the parsley and spoon over the chicken.