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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