Chicken Chasseur

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 chicken breasts (bone-in, about 2 1/4 lbs.in all)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon butter
• 1 onion, chopped
• 3/4 lb mushroom, sliced
• 2 fresh garlic cloves, minced
• 1 1/2 teaspoons flour
• 6 tablespoons dry vermouth or 6 tablespoons dry wine
• 2/3 cup low sodium chicken broth or 2/3 cup homemade stock
• 1 cup crushed tomatoes, canned, drained
• 1/4 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 in a large, deep frying pan, heat the oil over moderately high heat.
• 2 season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. cook until browned, turning, about 8 minutes in all. remove.
• 3 pour off all but 1 tablespoons fat from the pan.
• 4 add the butter to the pan and reduce the heat to moderately low.
• 5 add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• 6 raise the heat to moderately high.
• 7 add the mushrooms, garlic, and 1/4 teaspoons of the salt. cook, stirring frequently, until the vegetables are browned, about 5 minutes.
• 8 add the flour and cook, stirring, for 30 seconds.
• 9 stir in the vermouth and bring back to a simmer.
• 10 stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
• 11 add the chicken and any accumulated juices. reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
• 12 stir in the parsley and the remaining 1/4 teaspoons pepper.