Easy Coq Au Vin

Make the flour mixture. In a shallow plate, combine cornstarch or flour, thyme, parsley, ½ teaspoon salt, and black pepper; mix until incorporated.

Dredge the chicken. Dip the chicken into the cornstarch mixture to coat on both sides; shake off any excess.

Heat the oil. Heat olive oil in a large high-sided skillet, or a 4-quart braiser, set over medium-high heat.

Cook the chicken. Add chicken thighs to the hot oil and cook for 3 to 4 minutes per side or until browned. Remove chicken from pan and set aside.

Cook the bacon and veggies. Return the pan to the burner and add the diced bacon; cook for 2 minutes or until just starting to crisp up. Add the butter and stir in the onions, mushrooms, and carrots; add the remaining salt and cook for 4 minutes, stirring frequently.

Add the tomato paste, broth, and wine. Stir in the tomato paste and cook for 1 minute. Add chicken broth and wine, and bring to a boil. Return the chicken thighs to the pan and reduce the heat to medium-low.

Cook. Continue to cook for 10 to 12 minutes or until the chicken is cooked through and the carrots are tender. Chicken is cooked through when its internal temperature registers at 165˚F.

Finish and serve. Remove from heat. Taste the coq au vin for salt and pepper and adjust accordingly. Garnish with thyme and parsley, and serve.