This Coq au Vin recipe is all about fresh ingredients. From rosemary to carrots to mushrooms (and even cherry tomatoes!), you'll definitely get in a serving of veggies when you serve this meal for dinner.
In a large skillet cook bacon over medium-high heat until crisp. Remove bacon from skillet using a slotted spoon; set bacon aside. Season chicken with chopped fresh sage and oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add seasoned chicken and fresh rosemary sprigs to skillet. Cook chicken, stirring occasionally, until no pink remains and chicken has reached 165 degrees F. Remove chicken from skillet; cover to keep warm. Discard rosemary.
Once you have removed the chicken from the skillet, reduce heat to medium. Add carrots to drippings. Cook, stirring occasionally, for 5 minutes or until carrots are crisp-tender. Add mushrooms and garlic. Cook for 3 minutes more, stirring occasionally. Remove vegetables from skillet.
Stir together chicken broth, flour and vinegar. Slowly add broth mixture to the skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring sauce to boiling. Reduce heat and boil gently for 10 minutes. Add bacon, chicken, vegetables and tomatoes to sauce. Heat through. Stir in parsley. Serve in shallow bowls.