Quick Coq au Vin
|1/4 cup||all-purpose flour|
|1 teaspoon||dried thyme|
|6||(4-ounce) skinless, boneless chicken thighs|
|1 tablespoon||olive oil|
|6 cups||quartered cremini mushrooms|
|2 cups||(1/4-inch-thick) slices carrots|
|1/3 cup||(1/4-inch-thick) slices Canadian bacon|
|1 cup||dry red wine|
|1 cup||fat-free, less-sodium chicken broth|
|1 tablespoon||tomato paste|
Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.