Coq au Vin

Ingredients

• 1 tablespoon bacon bits 
• 1  bay leaf 
• 1 cup carrots thinly sliced
• 0.5 teaspoon chicken soup base 
• 0.8 teaspoon marjoram dried crushed
• 0.8 teaspoon thyme leaves dried crushed
• 0.1 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 2 cloves garlic minced
• 0.1 teaspoon ground pepper black
• 2 cups mushrooms fresh whole
• 16  pearl onions peeled
• 4  chicken breast halves boneless skinless
• 1.5 cups water cold
• 1 cup burgundy wine 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Spray a large non-stick skillet with cooking spray.
2. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
3. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
4. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
5. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies.
6. Serve warm.