Quick coq au vin
Yield: 2 Servings MMM
Ingredients:
- 2 sl Bacon
- 2 Skinless boneless chicken Breast halves All-purpose flour
- 3/4 c Frozen petite or pearl Pearl onions
- 2/3 c Dry red wine
- 1/3 c Canned low-salt chicken Broth
- 3/4 ts Dried thyme
Instructions:
Serve buttered egg noodles and broccoli spears with this streamlined classic and a purchased apple tart afterward. Cook bacon in heavy medium skillet over medium heat until crisp and brown. Transfer bacon to paper towel and drain. Crumble bacon. Season chicken with salt and pepper. Coat with flour; shake off excess. Add chicken to same skillet and saute over medium heat until chicken is brown and just cooked through about 4 minutes per side. Using tongs transfer chicken to plate. Pour off all but 1 tablespoon fat from skillet. Add onions wine broth and thyme to skillet. Bring to boil scraping up browned bits. Reduce heat to medium-low and simmer until onions are tender and sauce thickens slightly about 12 minutes; season with salt and pepper. Return chicken and any accumulated juices to skillet. Simmer chicken until just heated through about 2 minutes. Transfer chicken to plates. Spoon sauce over. Garnish with bacon. Source: Bon Appetit 9/93
