Chicken Provencal with Mushrooms

Low stress weekday cooking - my favourite kind. My family's too.

• Ready In: 45 mins
• Serves: 4

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.