Coq Au Vin(Chicken In Wine)

• 8 slices bacon, cut into 1/2-inch pieces
• 2 lb. whole boneless chicken breasts, skinned and cut into 2-inch pieces
• 1 tsp. finely chopped fresh garlic
• 1/4 c. all-purpose flour
• 1 (10 1/2 oz.) can chicken broth
• 1/4 c. chopped fresh parsley
• 1 c. red wine or chicken broth
• 8 small new red potatoes, cut in half
• 8 medium carrots, cut into 1-inch pieces
• 3 medium onions, quartered
• 1 (8 oz.) pkg. (2 c.) fresh mushrooms
• 1 tsp. coarsely ground pepper
• 1 tsp. dried thyme leaves

1. Heat oven to 375u0b0.
2. In Dutch oven, cook bacon over medium high heat 5 minutes.
3. Add chicken and garlic.
4. Continue cooking, stirring occasionally, until chicken is browned, 8 to 10 minutes. Meanwhile, in medium bowl, with wire whisk, stir together flour and chicken broth.
5. Add to browned chicken mixture.
6. Stir in all remaining ingredients.
7. Cover; bake for 1 hour and 15 minutes to 1 hour and 45 minutes or until carrots and potatoes are fork tender. Yields 8 servings.

bacon, chicken breasts, fresh garlic, allpurpose, chicken broth, fresh parsley, red wine, new red potatoes, carrots, onions, fresh mushrooms, ground pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478357 (may not work)