Easy Coq au Vin Blanc

Ingredients

• 3/4 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 1/2 cups white cooking wine
• 6 slices cooked bacon, crumbled
• 3/4 cup chicken broth
• 1/4 cup minced garlic
• 1 shallot, chopped
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• Salt and ground black pepper to taste
• 2 tablespoons butter, softened

Directions

Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.

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.

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).

Mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.