Chicken Chasseur

Adapted from Rachel Ray's Big Orange Book

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  cup all-purpose flour
•  salt and pepper
• 1  teaspoon  ground thyme
• 3  lbs  bone in skin on chicken pieces
• 1⁄4 cup extra virgin olive oil
• 4  tablespoons butter
• 1⁄4 cup  chopped shallot
• 1⁄4 lb  mixed mushrooms, sliced
• 1⁄2 cup dry white wine
• 3  sprigs fresh tarragon, chopped
• 15  ounces diced tomatoes, drained
•  chopped flat leaf parsley, fro garnish

Directions

1. Preaheat oven to 325°F.
2. Season the flour with salt and pepper and thyme. Dredge the chicken in the flour. Heat the evoo and butter in a large Dutch oven over medium high heat. Add the chicken and brown on all sides, working in batches if necesssary. Remove the chicken and reduce the heat a bit. Add the shallots and mushrooms to the pot and cook 3 to 4 minutes, until softened. Stir in the wine and cook 1 minute to reduce, then add in tarragon and tomatoes.
3. Return chicken to pot. Cover and bake in oven until chicken is done, 45 minutes to 1 hour. Garnsih with parsley.