Quick Coq au Vin

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon salt, divided
• 6 boneless skinless chicken thighs (4 ounces each)
• 1 tablespoon olive oil
• 6 cups quartered baby portobello mushrooms
• 2 cups sliced fresh carrots
• 3 pieces Canadian bacon, chopped
• 1 tablespoon tomato paste
• 1 cup chicken broth
• 1 cup dry red wine
• Chopped fresh thyme, optional

Description

1. In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess.
2. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm.
3. In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.