Chicken breasts braised in white wine sauce

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See original recipe at: epicurious.com

kept byComMaven
recipe byEpicurious

Categories:
- Chicken
- Coq Au Vin
- Main Dish
- Stew

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Ingredients:

4 center cut bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
8 ounces large crimini (baby bella) mushrooms, quartered
1 large shallot, chopped
3 leeks, white parts only, sliced
2 garlic cloves, chopped
2 bay leaves
8-10 small white boiler onions, peeled
1 cup baby carrots
2 cups dry white wine (such as Chardonnay)
1 1/2 cups chicken stock
4 teaspoons all purpose flour
Salt and pepper
Fresh thyme

Preheat oven to 275°F.
Sauté bacon in large ovenproof dutch oven over medium-high heat until crisp. Using slotted spoon, transfer to plate or simply discard.
Sprinkle chicken with salt and pepper. Add to drippings in skillet. Brown chicken on either side, about 3-4 minutes per side. Transfer to plate.
Add garlic, leeks, onions, shallots, mushrooms and carrots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 10 minutes. Add wine, 1 1/4 cups broth, and bacon (if using). Add fresh thyme, bay leaves. Bring to boil, stirring occasionally. Boil 10 minutes.

Meanwhile, place flour in small cup. Add 1/4 cup stock, stirring until smooth. Add flour/stock mixture to sauce.
Add chicken back into pot. Cover pot and place in oven. Cook for 1-2 hours.

See original recipe at epicurious.com