Quick coq au vin
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Quick coq au vin
  Quick    Poultry    Sauces  
Last updated 6/12/2012 1:19:31 AM. Recipe ID 50901. Report a problem with this recipe.
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      Title: Quick coq au vin
 Categories: 30-minute, Quick/easy, Poultry, Sauces
      Yield: 2 Servings
 
MMMMM-----------------NORMA WRENN-CAN BE DOUBLED----------------------
      2 sl Bacon
      2    Skinless boneless chicken
           Breast halves
           All-purpose flour
    3/4 c  Frozen petite or pearl
           Pearl onions
    2/3 c  Dry red wine
    1/3 c  Canned low-salt chicken
           Broth
    3/4 ts Dried thyme
 
  Serve buttered egg noodles and broccoli spears with this streamlined
  classic, and a purchased apple tart afterward.
  
  Cook bacon in heavy medium skillet over medium heat until crisp and
  brown. Transfer bacon to paper towel and drain. Crumble bacon.
  
  Season chicken with salt and pepper.  Coat with flour; shake off
  excess. Add chicken to same skillet and saute over medium heat until
  chicken is brown and just cooked through, about 4 minutes per side.
  Using tongs, transfer chicken to plate.
  
  Pour off all but 1 tablespoon fat from skillet. Add onions, wine,
  broth and thyme to skillet.  Bring to boil, scraping up browned bits.
  Reduce heat to medium-low and simmer until onions are tender and
  sauce thickens slightly, about 12 minutes; season with salt and
  pepper. Return chicken and any accumulated juices to skillet. Simmer
  chicken until just heated through, about 2 minutes. Transfer chicken
  to plates. Spoon sauce over. Garnish with bacon.
  




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Recipe ID 50901 (Apr 03, 2005)

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