Quick Coq au Vin-Inspired Chicken with Vegetables

Combine flour, salt, and pepper in a bowl.
In a separate bowl, whisk together water and 2 tablespoons of the flour mixture; set aside.
Toss the chicken in the remaining flour mixture.
Heat one tablespoon of oil in a skillet over medium heat.
Cook the chicken until golden on both sides, about 10 minutes.
Remove the chicken and keep it warm.
Add the remaining oil to the pan.
Cook mushrooms, carrots, and rosemary until the vegetables are softened.
Add chicken broth, red wine or grape juice, and tomato paste to the skillet; bring to a simmer.
Return the chicken to the skillet; cover and simmer until the chicken is cooked through.
Transfer the chicken and vegetables to a serving plate.
Increase the heat to medium-high.
Stir the water mixture into the skillet; cook until the sauce thickens.
Top the chicken mixture with the sauce and garnish with chopped parsley.
Serve the quick Coq au Vin-inspired chicken with vegetables.

Ingredients