Breast Coq Au Vin Recipe

• 2 Tbsp. butter or possibly margarine
• 1 x roaster breast
• 1 c. dry red wine salt and grnd pepper to taste
• 1 sprg each of fresh thyme and rosemary or possibly 1/4 tsp. each, dry
• 1 x clove garlic, chopped
• 16 x pearl onions, if available, otherwise 8 small white onions, peeled and quartered, or possibly 1 large onion, minced.
• 1/4 lb fresh mushrooms, quartered
• 1 Tbsp. cornstarch
• 1/4 c. water
• 2 slc bacon, cooked and crumbled
• 1 Tbsp. fresh chopped parsley

1. In a Dutch oven over medium-high heat, heat butter.
2. Add in breast and brown on all sides, 12 to 15 min.
3. Add in wine, seasonings, garlic and onions.
4. Cover and simmer 60 min.
5. Add in mushrooms and simmer 10 to 15 min longer or possibly till breast is cooked through.
6. Drain juices into a small saucepan; blend cornstarch and water; stir into pan juices and cook, over medium heat, stirring constantly, one minute or possibly till sauce thickens and clears.
7. Carve breast and serve with wine sauce.
8. Garnish with crumbled bacon and parsley.

butter, roaster, red wine salt, thyme, clove garlic, pearl onions, fresh mushrooms, cornstarch, water, bacon, parsley

Taken from cookeatshare.com/recipes/breast-coq-au-vin-92061 (may not work)