MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Coq Au Vin
 Categories: Poultry, Mushrooms, Vegetables, Pork, Wine
      Yield: 6 Servings

    1/4 c  All-purpose flour
      1 ts Dried thyme
      1 ts Salt; divided
      6    Boned, skinned chicken
           - thighs (4 oz ea)
      1 tb Olive oil
      6 c  Baby portobello mushrooms;
           - quartered
      2 c  Fresh carrots; sliced
      3    Canadian bacon pieces;
           - chopped
      1 tb Tomato paste
      1 c  Chicken broth
      1 c  Dry red wine
           Fresh thyme; chopped
           - (optional)

  In a shallow dish, combine flour, thyme and 1/2 ts 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 to 4 minutes per side.
  Remove from pan; keep warm.

  In same pan, cook mushrooms, carrots, bacon, tomato paste, and
  remaining 1/2 ts salt for 2 minutes. Add broth and wine; bring to a
  boil. Return chicken to pan; reduce heat. Cook until carrots are
  just tender, 8 to 10 minutes. If desired, top with chopped fresh
  thyme.

  Recipe by Judy VanCoetsem, Cortland, New York

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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