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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) flour |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
4 chicken thighs, boneless |
1 tablespoon(s) olive oil |
2 slice(s) uncooked turkey bacon, chopped |
2 cup(s) frozen pearl onions, thawed |
1/2 pound(s) cremini mushrooms, fresh, halved |
1/2 pound(s) uncooked red potatoes, quartered, scrubbed |
2 medium carrots, cut into 1 1/2 pieces |
1 stalk(s) celery, cut into 1 1/2 pieces |
2 clove(s) garlic, minced |
1 cup(s) dry red wine |
1/2 cup(s) chicken broth |
1 bay leaf |
1 teaspoon(s) thyme, fresh, chopped |
Directions:
1. Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.
2. Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2–3 minutes on each side. Transfer the chicken to a plate and set aside.
3. Heat the remaining 1 teaspoon oil in the same Dutch oven. Add the bacon and cook, stirring occasionally, about 1 minute. Add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6–7 minutes. Stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25–30 minutes. Discard the bay leaf. Yields 1 chicken thigh and 1 cup vegetable mixture per serving.
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