Categories: Chicken

Ingredients

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

Directions

1. In a large, deep frying pan, heat the oil over moderately high heat.

2. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan.

3. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

4. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

5. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

6. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer.

7. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.

8. Stir in the parsley and the remaining 1/4 teaspoon pepper.

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