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.
- 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
- In a large, deep frying pan, heat the oil over moderately high heat.
- 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.
- Pour off all but 1 tablespoons 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 teaspoons 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 teaspoons 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 teaspoons pepper.
This was wonderful!! Loved the mixture of mushrooms with bellpeppers- and the sauce!! I need to double the sauce next time- made for BB tag.