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 Quartered baby portobello
- mushrooms
2 c Sliced fresh carrots
3 Pieces Canadian bacon;
- chopped
1 tb Tomato paste
1 c Chicken broth
1 c Dry red wine
Chopped fresh thyme; opt
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 carrots are just tender, 8-10
minutes. If desired, top with chopped fresh thyme
Judy VanCoetsem, Cortland, New York
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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