Chicken ala burgundy or coq au vin

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
3 Chicken Breasts; skinned boned and halved
30 Frozen Pearl Onions
¾ pounds Mushrooms
2 tablespoons Cognac
1½ cup Low-Salt Beef Stock
1½ cup Dry Red Wine
2 tablespoons Dijon Mustard
1 tablespoon Fresh Thyme; or
1 teaspoon Dried Thyme
¼ teaspoon Ground Pepper
¾ pounds Baby Carrots; scrubbed
2 tablespoons Fresh Parsley

Directions

Put oil in skillet and add chicken and onion, sauteing for about 10 minutes until chicken and onions are brown on all sides. Remove both to warm platter and set aside. Add mushrooms to skillet and saute until mushrooms are lightly browned and pan juices have been reduced.

Remove mushrooms with a slotted spoon and add to chicken. Pour cognac into skillet and cook, stirring over high heat and scraping bottom of pan for lovely little browned bits. Add stock, wine, mustard, thyme and pepper. Stir to blend.

Return chicken and vegetables to skillet, and add carrots. Reduce heat, cover and simmer until chicken and carrots are tender, about 20 minutes. Arrange chicken and vegetables on serving platter, pour over sauce and garnish with parsley. Serve at once.

Per serving: 230 calories, 6 g fat, 72 mg cholesterol, 165 mg sodium.

Source: Medford Mail Tribune, 17 May 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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