Coq au vin

4 skinless, boneless chicken breast halves

2 c. small whole fresh mushrooms
1 c. thinly sliced carrots
1 c. Burgundy or other rich red wine
16 pearl onions, peeled
1 Tbsp. bacon bits (optional)
1 Tbsp. chopped fresh parsley
2 cloves garlic, minced
3/4 tsp. dried marjoram, crushed
3/4 tsp. dried thyme, crushed
1/2 tsp. chicken bouillon granules
1/8 tsp. ground pepper
1 bay leaf
1-1/2 c. cold water
1/8 c. all-purpose flour
2 tsps. brandy or Cognac (optional)
Butter, oil

Saute chicken in butter to which you have added a little cooking oil, for about 10 minutes or until lightly browned on both sides.

Add mushrooms, garlic, carrot, wine, onions, bacon bits, herbs, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through. Discard bay leaf. Transfer chicken, mushrooms, carrot and onions to a platter. Cover to keep warm.

In small bowl, combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, approx. 5-7 minutes. Add brandy, cook for 1-2 minutes more. Pour mixture over chicken and vegetables. Serve hot.

Serves 4.