The day I made it, I couldn't find pearl onions or small onions in my local supermarket, so I used a large white onion, chopped. The pearl onions would have been prettier, but the taste was fine.


  • 2 tablespoons butter or margarine
  • 1 roaster breast
  • 1 cup dry red wine
  • salt and ground pepper to taste
  • 1 sprig each of fresh thyme and rosemary or 1/4 teaspoon each, dried
  • 1 clove garlic, minced
  • 16 pearl onions, if available, otherwise 8 small white onions, peeled and quartered, or 1 large onion, chopped.
  • 1/4 pound fresh mushrooms, quartered
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 slices bacon, cooked and crumbled
  • 1 tablespoon fresh minced parsley


In a Dutch oven over medium-high heat, melt butter. Add breast and brown on all sides, 12 to 15 minutes. Add wine seasonings, garlic and onions. Cover and simmer 60 minutes. Add mushrooms and simmer 10 to 15 minutes longer or until breast is cooked through. Drain juices into a small saucepan; blend cornstarch and water; stir into pan juices and cook, over medium heat, stirring constantly, one minute or until sauce thickens and clears. Carve breast and serve with wine sauce. Garnish with crumbled bacon and parsley.

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Submitted 9/4/05.
Source: The perdue chicken cookbook
Submitted By: Lionel Mandrake

Chicken Breast Cog Au Vin