A hearty vintage comfort food dinner with tender chicken, mushrooms, and carrots in a rich sauce.

Scale

1/4 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon salt, divided

6 boneless skinless chicken thighs

1 tablespoon olive oil

6 cups baby portobello mushrooms

2 cups sliced carrots

3 pieces Canadian bacon, chopped

1 tablespoon tomato paste

1 cup chicken broth

1 cup dry red wine

Fresh thyme optional

1. Combine flour, thyme, and half salt in a dish

2. Coat chicken in mixture and shake excess

3. Heat oil and brown chicken on both sides

4. Remove chicken and keep warm

5. Cook mushrooms, carrots, bacon, tomato paste, and salt

6. Add broth and wine and bring to boil

7. Return chicken and reduce heat

8. Cook until chicken reaches 170°F and carrots are tender

9. Garnish with fresh thyme if desired

Brown chicken well for deeper flavor

Use fresh vegetables for best texture

Simmer slowly for rich taste