Ingredients
1/4 cup all-purpose flour1 teaspoon dried thyme1 teaspoon salt, divided6 boneless skinless chicken thighs (4 ounces each)1 tablespoon olive oil6 cups quartered baby portobello mushrooms2 cups sliced fresh carrots3 pieces Canadian bacon, chopped1 tablespoon tomato paste1 cup chicken broth1 cup dry red wineChopped fresh thyme, optional
Preparation
In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess.
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.
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.
