Thaos Coq Au Vin

• 1/4 cups All-purpose Flour
• 2 pieces Bone In Chicken Breasts, Skinned, And Trimmed
• 1/2 teaspoons Salt, Divided
• 1/2 teaspoons Fresh Black Pepper
• 1/4 cups Water
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 4 ounces, weight Mushrooms, Quartered
• 3 whole Large Carrots, Sliced Into Thin Rounds
• 1 whole Onion, Sliced
• 1 teaspoon Dried Rosemary
• 14 ounces, fluid Chicken Broth
• 1/2 cups Dry Red Wine
• 1 Tablespoon Tomato Paste

1. Place flour in a shallow dish.
2. Cut each chicken breast in half on the diagonal to get 4 portions that are about equal in weight.
3. Sprinkle the chicken with salt and pepper and then dredge in the flour.
4. Whisk the water with 2 tablespoons of the leftover dredging flour in a small bowl; set aside.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Reduce heat to medium and add the chicken.
7. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total.
8. Transfer chicken to a plate.
9. Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low.
10. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes.
11. Add broth, wine, tomato paste and the remaining salt and pepper.
12. Stir until the tomato paste is dissolved.
13. Bring to a simmer.
14. Return the chicken and any accumulated juice to the pan.
15. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165 degrees F, 15 to 20 minutes.
16. Transfer the chicken to a serving plate but keep the sauce over the heat.
17. Increase the heat under the sauce to medium-high.
18. Stir in the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute.
19. Serve the chicken with the sauce, sprinkled with parsley if you like!

allpurpose, chicken breasts, salt, fresh black pepper, water, olive oil, weight mushrooms, carrots, onion, rosemary, chicken broth, red wine, tomato paste

Taken from tastykitchen.com/recipes/main-courses/thaoe28099s-coq-au-vin/ (may not work)