Chicken Coq a Vin

I found this dish off Yahoo's Shine Food website, and thought that it was worth trying because it is different than any of the recipes I have been making lately. It was a tasty combination of flavors, my only suggestion would be to make the sauce just a little thinner than what my ended up looking like. And, as you can see, I made mine with rice instead of the pasta, because I didn't have any left. But there were no complaints about the rice in my house :)

Recipe source: Better Homes and Gardens

ingredients

• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 tablespoons cooking oil
• Salt and black pepper
• 12 to 18 pearl onions or shallots, peeled
• 1-1/4 cups Pinot Noir or Burgundy
• 1/4 cup chicken broth or water
• 1 cup whole fresh mushrooms
• 1 cup thinly sliced carrot (2 medium)
• 1 tablespoon snipped fresh parsley
• 1-1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1 bay leaf
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or margarine, softened
• 2 slices bacon, crisp-cooked, drained, and crumbled
• Snipped fresh parsley (optional)
• Hot cooked noodles (optional)

directions

1. Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and pepper. Add onions, Pinot Noir, broth, mushrooms, carrots, the 1 tablespoon parsley, dried marjoram (if using), dried thyme (if using), bay leaf, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Add fresh marjoram and thyme (if using). Discard bay leaf. Transfer chicken and vegetables to a serving platter; keep warm.
2. In a mixing bowl stir together flour and softened butter to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.
3. Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hot cooked noodles. Makes 6 servings.