This is a fancy dish that is a breeze to make. Serve with a green salad and you have a very elegant meal.
4 Organic, Free Range Chicken Breasts
1 cup fresh mushrooms, any kind
1 cup carrots
1 cup red wine
1/2 onion, chopped
1 tablespoon fresh parsley or 1 tsp dried
2 cloves garlic, minced or pressed
3/4 tsp dried marjoram
3/4 tsp dried thyme
1/8 tsp black pepper
1 cup organic chicken broth
1 bay leaf
1 1/2 cups water
1/8 cup coconut flour
Cover the bottom of a large pot or dutch oven with grapeseed or coconut oil. Sautee chicken over medium heat until browned on all sides (about 15 minutes)
Add the mushrooms, carrots, wine, onions, parsley, garlic, marjoram, thyme, chicken broth, pepper, bay leaf, and water. Bring to a boil, then reduce the heat, cover and simmer for about 25 minutes or until chicken is cooked through. Add more water if necessary- you want the liquid to almost cover the ingredients.
Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter discarding the bay leaf. Cover to keep warm.
In a small bowl, combine 1 cup of the liquid from the pot with 1/8 cup of coconut flour. Stir to mix, then cook until bubbly.
Pour broth over chicken and vegetables to serve or merely put everything back into the pot.