Chicken Chasseur

Ingredients

• 1 tablespoon butter 
• 1 cup tomatoes canned crushed drained
• 4  chicken breasts bone-in
• 0.7 cup chicken broth low-sodium homemade canned
• 1 tablespoon cooking oil 
• 0.3 teaspoon thyme leaves dried
• 1.5 teaspoons flour 
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 0.5 teaspoon fresh-ground pepper black
• 0.8 pound mushrooms sliced
• 1  onion chopped
• 1 teaspoon salt 
• 6 tablespoons vermouth dry white dry

Equipment

• frying pan

Directions

1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all.
2. Remove.
3. Pour off all but 1 tablespoon 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. Raise the heat to moderately high.
6. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
7. 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 the remaining 1/2 teaspoon salt.
8. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
9. Wine Recommendation: This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran, or Bergerac.