Sort ingredients
tjlydonjr
QR Code
Listen
Pdf
In a shallow dish, combine the flour, thyme and ½ teaspoon salt. Dip the chicken in the flour mixture to coat both sides and shake off any excess.
In a Dutch oven or high-sided skillet, heat the oil over medium-high heat. Cook the chicken until golden brown, three to four minutes per side. Remove from the pan and keep warm.
In the same pan, cook the mushrooms, carrots, bacon, tomato paste and remaining ½ teaspoon salt for two minutes. Add the broth and wine, and bring this to a boil. Return the chicken to the pan, and reduce the heat. Cook until the chicken reaches 170°F and the carrots are just tender, 8 to 10 minutes. If desired, top the dish with chopped fresh thyme.