Coq Au Vin Deaver Style

• 8 slices bacon, cut into bite size pieces
• 8 boneless chicken breasts
• 12 teaspoon kosher salt
• 14 teaspoon black pepper
• 3 cups zinfandel
• 1 12 cups beef broth
• 3 tablespoons flour
• 1 tablespoon butter
• 2 teaspoons tomato paste
• 2 garlic cloves, peeled & chopped
• 6 sprigs fresh thyme
• 20 white pearl onions (frozen is fine)
• 1 lb mushroom, cut into quarters
• 1 bay leaf
• cooked egg noodles
• 2 tablespoons parsley, for garnish

1. In a large Dutch oven crisp bacon over high heat, remove bacon with slotted spoon and place on paper towel to drain.
2. Season chicken breast with salt and pepper; brown chicken in hot bacon fat over medium heat until chicken is golden brown; transfer chicken to platter and set aside.
3. Add garlic and pearl onions cook until softened, about 4 minutes; Add mushrooms and cook about 5 minutes more.
4. Blend flour, tomato paste and butter into a smooth paste; Stir into onion mushroom mixture and stir constantly for at least 1 minute.
5. Slowly add the zinfandel wine and beef broth stirring constantly, add thyme, bay leaf, reserved cooked bacon and browned chicken.
6. Bring liquid to a simmer, cover and cook for 35 to 40 minutes, or until the liquid from the chicken runs clear and sauce is thickened.
7. Remove bay leaf: serve over cooked noodles and garnish with parsley, enjoy.

bacon, chicken breasts, kosher salt, black pepper, zinfandel, beef broth, flour, butter, tomato paste, garlic, thyme, white pearl onions, mushroom, bay leaf, egg noodles, parsley

Taken from www.food.com/recipe/coq-au-vin-deaver-style-139409 (may not work)