French Recipe ⋇ Easy Coq au Vin Blanc

My version of this recipe. Easy and really good! Serve with egg noodles, rustic bread, or potatoes.

Ingredients

• ¾ cup all-purpose flour
• 4 chicken breasts, cut into quarters
• 2 tablespoons olive oil
• 1 (8 ounce) package white mushrooms, sliced
• 6 carrots, peeled and sliced
• 1 ½ cups white cooking wine
• 6 slices cooked bacon, crumbled
• ¾ cup chicken broth
• ¼ cup minced garlic
• 1 shallot, chopped
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• 1 bay leaf
• salt and ground black pepper to taste
• 2 tablespoons butter, softened

Cooking Directions

1. Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.
2. Heat olive oil in a large skillet over medium-high heat; saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper; bring to a boil.
3. Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.

Nutrition Facts

• calories460.1
• carbohydrateContent36.1 g
• cholesterolContent73.8 mg
• fatContent15.5 g
• fiberContent4.2 g
• proteinContent28.1 g
• saturatedFatContent5.3 g
• sodiumContent202.4 mg
• sugarContent6.7 g