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Quick Coq au Vin Recipe


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     Quick Coq au Vin

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1/4 cup flour
1 tsp dried thyme
1 tsp salt, divided
6 boneless skinless chicken thighs
1 TBSP olive oil
6 cups quarered baby portobello mushrooms (or substitute)
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped (or bacon ends and pieces)
1 TBSP tomato paste
1 cup chicken broth
1 cup dry red wine

1. In a shallow dish, combine flour, thyme and 1/2 tsp salt. Dip chcken 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 tsp salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170 degrees and carrots are just tender, 8 - 10 minutes.

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