This French way of preparing chicken can be a challenge, but this recipe makes quick work of making this delicious French entree.

1/4 cup plain flour
1 teaspoon dried thyme, crushed
1 teaspoon salt, divided
6 boneless chicken thighs (4 ounces each)
5 cups quartered mushrooms
2 cups sliced carrots
2 bacon strips, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry white wine
Garnish: chopped fresh thyme

In shallow dish, combine flour, dried thyme and 1/2 teaspoon salt. Coat the chicken thighs in mixture, shaking off excess. In Dutch oven, heat chopped bacon over medium heat until bacon is crisp. Add coated chicken thighs ans cook until golden brown, 3 to 4 minutes per side. Remove chicken and keep warm. Add mushrooms, carrots, tomato paste and remaining 1/2 teaspoon salt. Cook for 2 minutes. Add broth and wine. Bring to a boil. Return chicken to pan. Reduce heat. Cover and cook until chicken and vegetables are tender, 8 to 10 minutes. If desired, garnish with chopped fresh thyme. Serves 6