A delightful twist on a classic French dish, this recipe combines tender chicken with a rich red wine sauce.
Combine the flour, thyme, and salt in a zip lock bag. Add the chicken thighs, seal the bag, and shake until the chicken is evenly coated.
Ensure the chicken is evenly coated for a consistent crust when cooking.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 8 minutes. Remove the chicken and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, add the mushrooms, carrots, and bacon. Sauté for 3 minutes until the vegetables begin to soften.
Stir frequently to prevent sticking and ensure even cooking.
Pour in the red wine, chicken broth, and tomato paste. Stir well and let the mixture simmer for 10 minutes.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Return the chicken to the skillet. Cover and cook for an additional 10 minutes, or until the chicken is fully cooked.
Ensure the chicken is submerged in the sauce for even cooking.
Serve the chicken with the sauce spooned over the top. Garnish with fresh thyme if desired.
Pair with a side of crusty bread or mashed potatoes to complete the meal.
Continue in our app for the best experience
