Ingredients
| ¼ cup | all-purpose flour |
| 1 tsp | sea salt |
| 1 tsp | freshly ground black pepper |
| 12 | chicken thighs, skinless, boneless |
| 2 cups | dry white wine |
| 2 cups | low-sodium chicken stock |
| 4 cloves | garlic, smashed |
| 2 | bay leaves |
| 1 cup | diced bacon (about 4 slices) |
| 4 | shallots, quartered |
| 1 lb | small new potatoes, halved (about 3 cups) |
| 1 lb | baby carrots (about 3 cups) |
| 6 | fresh thyme sprigs |
Instructions
- In a plastic bag, combine flour, salt, pepper and chicken. Shake to coat and transfer chicken to a plate.
- In a pot, combine wine, stock, garlic and bay leaves. Bring to a boil then simmer.
- Meanwhile, in a Dutch oven or large, deep skillet, brown bacon over medium-high heat. Remove with a slotted spoon and transfer to a bowl. Working in batches, cook chicken in bacon fat until golden, about 3 minutes per side. Transfer back to plate.
- Add shallots, potatoes and carrots to skillet and sauté 1 minute. Add wine mixture and scrape up any caramelized bits from bottom. Bring to a boil.
- Return chicken and bacon to skillet, add thyme and reduce heat, simmering until chicken is cooked through and vegetables are tender, about 15 minutes. Serve with crusty bread.
Serves
Serves 6
Nutrition Info
Nutrients per serving: 396 calories, 15 g fat, 26 g protein, 27 g carbs, 3 g fibre. Excellent source of vitamin A and folate.
