medtran49

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3 Dec 2017
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I made this several nights ago. The flavors melded very nicely. Recipe can easily be doubled.

3 servings

1/4 cup AP flour
1 tsp dried thyme, divided
1 tsp salt, divided
3 boneless skinless thighs
1 Tbsp olive oil
2 pieces bacon, sliced into 1/4 inch pieces
1 Tbsp tomato paste
1 cup chicken stock
3/4 cup dry red wine (I use 1 of the 4 pack bottles)
6 ounces crimini mushrooms, halved or quartered depending on size
1/4 of a large onion rough chopped
2 large carrots, peeled, cut into bite sized pieces
6 or 7 smallish new potatoes, cut into bite sized pieces

Mix the flour, 1/2 tsp dried thyme and 1/2 tsp salt in a shallow dish or on a piece of wax paper. Slice the B/S thighs into 3 or 4 pieces depending on size. Dredge the chicken pieces in the flour mixture.

Heat the oil in a Dutch oven type pan or similar. Brown the chicken pieces on each side and remove from pan. Add the bacon pieces and cook until almost crispy. Add the onion and remaining thyme and cook until onion starts to soften. Add the tomato paste and stir for 2 to 3 minutes. Add the wine to deglaze the pan and cook for 2 to 3 minutes. Season with salt and pepper. Add the chicken broth and carrots, cover and cook for 5 minutes. Add the potatoes and chicken pieces and cook for another 5 minutes. Add the mushrooms and cook for 15 minutes. Taste and adjust seasonings. Serve.
 
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