Active Time: 25 Minutes
Total Time: 35 Minutes
Yield: Serves 4 | A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter's chicken, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.
| RECIPE 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 | |
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DIRECTIONS
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. Remove. Pour off all but 1 tablespoon fat from the pan.
| 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. 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.
| 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. 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.
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