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| Servings |
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Ingredients
- 4 cups GF flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 6 4 oz skinless, boneless chicken thighs
- 1 Tbsp olive oil
- 6 cups mushrooms quartered
- 2 cups carrots sliced 1/4 inch thick
- 1 bag small red potatoes quartered
- 1 onion diced
- 3 slices sandwich-style Canadian bacon, chopped
- 1 cup dry red wine
- 1 cup chicken broth
- 1 Tbsp tomato paste
Ingredients
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Instructions
- Combine flour, thyme, and salt in a large zip-top plastic bag, then add chicken. Seal bag, and shake to coat. Remove chicken from bag, shaking off excess flour.
- Heat oil in a large skillet over medium high heat. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from skillet; set aside.
- Add mushrooms, carrots, potatoes, onion, and bacon to skillet. Sauté 2 minutes. Stir in wine, broth, and tomato paste, then cook mixture 9 minutes or until vegetables are tender.
- Return chicken to skillet, and cook 8 minutes or until chicken is done.
