Recipe - Skillet Coq Au Vin

1 cup Chicken stock
1 cup Red wine; (rose or bag in a
box both work)
2 Skinless bonein chicken
breasts
1 md Onion; chopped
8 ounce Mushrooms; cut or sliced up
4 Carrots; halved or quartered
lengthwise depending on
thickness
1 tablespoon Olive oil
1 teaspoon Thyme
2 Bay leaves
5 Cloves garlic; chopped
1 teaspoon Black pepper
One fourth cup Flour

Hi all I'm new to this list and I have been enjoying it so far. Hopefully
I'm not repeating a recipe which has already appeared, but I thought I'd
share the following, which is a recipe I got from a regional cookbook
called Southern Sideboards which is put out by a Junior League group in
Missouri, I think. I have made some changes to it to make it healthier,
though.

In a large skillet, heat olive oil on medium high heat. Coat chicken
breasts thoroughly with pepper and flour. Brown chicken breasts in oil on
both sides. (About 610 minutes.) Remove chicken to a plate and cover. Add
onions and garlic to skillet. Sautee about 1 minute. Add mushrooms and
saute until tender, about 2 minutes. Return chicken to skillet. Add
remaining ingredients and simmer 1 hour (or more) until done. Serve over
white rice.
Posted to EATL Digest by Meghan E GrayLeckrone
megleckrone@MAILEXCITE.COM on Jan 6, 1998