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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a wonderful meal for friends and family. It is actually much better the day after. I use the small, brown Cremini mushrooms, but you can use the white button ones. Serve this with a crisp, romaine salad, some crusty French bread, and country red wine. Times are approximate. Ingredients:
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 white 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 |
Directions:
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.
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