Cog au Vin a la Hunting Hawk Vineyards
(From So You Want to be a Winemaker 2007)

- 4 skinless, boned chicken breast halves.
- 2 cups small, fresh mushrooms
- 1 cup sliced carrots
- 1 cup Hunting Hawk Vineyards Pinot Noir
- 1 cup diced onion
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
- teaspoon dried marjoram, crushed
- teaspoon dried thyme, crushed
- One cup chicken bouillon
- 1/8 teaspoon black pepper
- 1 bay leaf
- Five slices bacon, chopped
- to 1 cup more Hunting Hawk Pinot Noir
- 1 cup cold water
- 2 tablespoons corn starch

Fry chopped bacon in a heavy skillet. Add chicken breasts and fry until they are lightly browned. Transfer to a casserole dish. Add mushrooms, carrots, wine, onions, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf to the frying pan. Bring to a boil, stirring occasionally. Pour over chicken, cover casserole dish and cook 25 minutes, or until chicken is cooked through.

Meanwhile, to the just used frying pan add 1/2 to 1 cup more Pinot Noir and allow mixture to boil until reduced by half. Combine corn starch and cold water in a small bowl. Stir into remaining liquid in pan. Pour over the chicken and veggies after the chick is cooked. Keep warm until serving time.

Serve with rice or pasta and lots more Pinot Noir. Whoever gets the bay leaf does the dishes.