Ingredients
1tbspcooking oil
2¼lbschicken breasts,bone-in
1tspsalt
½tspfresh ground black pepper
1tbspbutter
1onion
¾lbmushrooms
2clovesgarlic
1½tspflour
6tbspdry vermouth,or dry white wine
1cuplow-sodium chicken broth,(canned or homemade stock)
1cupcrushed tomatoes,canned
¼tspdried thyme
2tbspfresh parsley,chopped
Preparation
In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with salt and pepper and add to the pan.
Cook until browned, turning, for about 8 minutes in all. Remove.
Pour off all but 1 tablespoon fat from the pan.
Add the butter to the pan and reduce the heat to moderately low.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Raise the heat to moderately high.
Add the mushrooms, garlic, and salt.
Cook for about 5 minutes, stirring frequently, until the vegetables are browned.
Add the flour and cook, stirring, for 30 seconds.
Stir in the vermouth and bring back to a simmer.
Stir in the broth, tomatoes, thyme, and some salt.
Add the chicken and any accumulated juices
Reduce the heat; simmer for about 10 minutes, covered, until the chicken is done.
Stir in the parsley and the remaining pepper.
