Coq au Vin

2 tablespoons butter
2 chicken breasts, halved
1 cup dry red wine
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, minced
1 medium onion, chopped
6 button mushrooms, quartered
1 tablespoon butter
1 tablespoon flour
2 slices bacon, cooked and crumbled
1 tablespoon fresh parsley, chopped
salt and pepper

1. Melt butter in a large skillet over medium-high heat. Add the chicken breast and brown on all sides.
2. Add the wine, thyme, rosemary, garlic, onion and mushrooms. Cover and reduce heat to a simmer, cooking until chicken is tender, about an hour.
3. Melt remaining butter in a small saucepan over medium heat and stir in the flour. Cook for about a minute, then stir in the juices from the skillet. Cook, stirring constantly, until sauce thickens.
4. Serve chicken with prepared sauce and garnish with bacon bits and chopped parsley.

Makes 4 servings