Chicken Provencal with Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Low stress weekday cooking - my favourite kind. My family's too. Ingredients:
4 chicken legs |
flour, seasoned with |
salt and pepper, for dredging chicken |
2 tablespoons olive oil |
1 onion, chopped |
8 ounces button mushrooms, sliced |
2 cloves garlic, minced |
4 tablespoons tomato paste |
1 tablespoon flour |
1/2 teaspoon dried rosemary, crumbled |
1/2 teaspoon dried thyme, crumbled |
1 cup dry white wine |
1 1/2 cups chicken broth |
1/2 cup minced fresh parsley |
buttered noodles |
Directions:
1. Pat chicken dry and dredge in seasoned flour, shaking off excess.
2. In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
3. Transfer to a plate.
4. Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
5. Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
6. Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
7. Season with salt and pepper.
8. Sprinkle with parsley and serve over noodles.
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