Thao’s Coq Au Vin

Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions that are about equal in weight. Sprinkle the chicken with salt and pepper and then dredge in the flour. Whisk the water with 2 tablespoons of the leftover dredging flour in a small bowl; set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer chicken to a plate.

Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.

Return the chicken and any accumulated juice to the pan. 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°F, 15 to 20 minutes. Transfer the chicken to a serving plate but keep the sauce over the heat.

Increase the heat under the sauce to medium-high. Stir in the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute.

Serve the chicken with the sauce, sprinkled with parsley if you like!