Coq Au Vin

INGREDIENTS

• 7 slices chopped bacon (about 1/2 cup)
  
• 1 package (10 ounces) frozen baby carrots, thawed
  
• 1 cup onion
  
• 4 boneless, skinless chicken breast halves (about 1-1/2 pounds)
  
• 1/4 cup flour
  
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 1/4 teaspoon sugar
  
• 2 cups dry red wine
  
• 12 ounces small, Modern whole mushrooms, cleaned and trimmed
  (or medium-sized, halved)

INSTRUCTIONS

This quintessentially French dish was originally slowly simmered to tenderize even the most free ranging chicken. Today, with tender boneless chicken breasts, you can have it on the table in under a half hour.

In large skillet, over high heat, cook bacon, carrots and onion until tender, about 5 minutes. Push vegetable mixture to one side. Add chicken; brown 3 minutes on each side. Stir in flour, thyme, salt, pepper and sugar until well mixed. Pour in wine. Bring to a boil; reduce heat, cover and simmer 5 minutes. Stir in mushrooms. Cover; cook 10 minutes, stirring occasionally.

Yield: 4 servings