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Easy Coq au Vin Blanc

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Easy Coq au Vin Blanc



Ingredients :

  • ¾ 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 ½ cups white cooking wine
  • 6 slices cooked bacon
  • crumbled
  • ¾ cup chicken broth
  • ¼ cup minced garlic
  • 1 shallot
  • chopped
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • softened
  • Methods :

  • 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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