Coq Au Vin De Bourgogne (Burgundy Braised Chicken)

• 2 large boneless skinless chicken breast halves
• 1/4 cup whole wheat flour
• 1 teaspoon coarse sea salt
• 1/4 teaspoon pepper
• 3 slices turkey bacon
• 1 tablespoon olive oil
• 1/4 cup white pearl onion
• 1/4 cup coarsely chopped shallot
• 1/4 lb mushroom, sliced
• 2 carrots, julienned
• 1/2 cup chicken broth
• 1/2 cup Burgundy wine or 1/2 cup cabernet sauvignon wine
• 1 garlic clove
• 1/4 teaspoon thyme leaves
• 1/2 bay leaf
• 2 tablespoons parsley, chopped

1. Cook rice according to package directions & set aside.
2. Mix flour, sea salt and pepper in shallow pie dish or plate. Dredge chicken & fully coat.
3. Fry bacon until crisp and set aside.
4. In same skillet, heat 1 T olive oil and brown chicken in it. Transfer to baking dish.
5. Saute onions & mushrooms until tender. Turn off heat.
6. Tear bacon into small pieces & place in skillet. Add all other ingredients (except fleur de sel & 1 T parsley) and stir to loosely mix. Pour over chicken in baking dish.
7. Cover with foil & bake at 350F for 30 minutes or until cooked through.
8. Remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice.

chicken, whole wheat flour, salt, pepper, turkey bacon, olive oil, white pearl onion, shallot, mushroom, carrots, chicken broth, burgundy wine, garlic, thyme, bay leaf, parsley

Taken from www.food.com/recipe/coq-au-vin-de-bourgogne-burgundy-braised-chicken-225851 (may not work)