Balsamic Herb Chicken

This is my take on Coq au Vin . . . without the wine (Yes I know Coq au Vin means chicken cooked in wine . . . but I don't cook with alcohol . . . so a little adjusting had to be made) Anywho this turned out better than I could have imagined and is definitely one to serve when company comes!!! The hubby loved it for sure and next time I am going to do boneless thighs rather than contend with the bones I think (although chicken cooked on the bone is more flavorful . . . ) The herb sauce was out of this world kids!
Balsamic Herb Chicken
Recipe by: Emily

3 pounds Chicken pieces, skinned (Drumsticks, thighs, dark meats preferably)
2 Tbsp Cooking Oil
3/4 cup Pearl Onions, peeled
2 cups Chicken stock (you can also use roasted garlic chicken broth and leave the 2 garlics cloves out if you like)
1/2 cup Balsamic Vinegar
1 cup Carrots, peeled and thinly sliced
1 Tbsp fresh Parsley
2 Garlic Cloves, minced
1/2 tsp dried Marjoram
1/2 tsp dried Thyme
1 Bay leaf
1 1/2 Tbsp Flour
2 Tbsp Butter
4 Bacon slices, crisp-cooked and crumbled
1 1/2 tsp Sugar
Salt
Pepper
Wide Egg Noodles

1. Heat the 2 tablespoons of oil in a large skillet over medium heat. Brown the chicken pieces, takes about 15 minutes. Season with salt and pepper and then add onions, chicken stock, carrots, marjoram, thyme, parsley, garlic, balsamic vinegar and bay leaf. Cover and simmer for about 35 minutes until the chicken is cooked through.
2. Once chicken is cooked through remove the chicken and vegetables to a platter and keep warm. Mix the butter and flour together in a bowl to form a paste and then add to the pan juices. Wisk together until sauce begins to thicken. If the sauce is too thick add more chicken stock or balsamic vinegar. Check taste and add more vinegar or salt and pepper if needed. Serve chicken and vegetables over hot cooked egg noodles and then spoon sauce over the chicken and noodles. Garnish with the crumbled bacon and parsley if desired. Enjoy!