White Wine Coq Au Vin

• 4 cups water
• 1 cup pearl onions
• 4 bacon strips, cut into 1-inch pieces
• 2 bone-in chicken breast halves (8 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 4-1/2 teaspoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup white wine or additional chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Hot cooked noodles

1. In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
3. Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.
4. Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170u0b0.
5. Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles.

water, pearl onions, bacon strips, chicken, salt, pepper, mushrooms, garlic, flour, chicken broth, white wine, bay leaf, thyme, noodles

Taken from www.tasteofhome.com/recipes/white-wine-coq-au-vin/ (may not work)