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  Recipe Home » Poultry » CHICKEN ALA BURGUNDY OR COQ AU VIN
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  CHICKEN ALA BURGUNDY OR COQ AU VIN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 240
Ingredients:
1 Tbls. olive oil
3 chicken breasts; skinned boned and halved
30 frozen pearl onions
3/4 lb. mushrooms
2 Tbls. cognac
1-1/2 C. low-salt beef stock
1-1/2 C. dry red wine
2 Tbls. Dijon mustard
1 Tbls. fresh thyme; or
1 tsp. dried thyme
1/4 tsp. ground pepper
3/4 lb. baby carrots; scrubbed
2 Tbls. fresh parsley
Instructions:
Put oil in skillet and add chicken and onion, sautéing 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 sauté 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, for about 20 minutes. Arrange chicken and vegetables on serving platter, pour over sauce and garnish with parsley. Serve at once.
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