Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish. Voilà!
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 6 (4-ounce) skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 6 cups quartered cremini mushrooms
- 2 cups (1/4-inch-thick) slices carrot
- 1/3 cup (1/4-inch-thick) slices Canadian bacon
- 1 cup dry red wine
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon tomato paste
Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.