Chicken Provencal with Mushrooms

Name: Chicken Provencal with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

(4)

Recipe by evelynathens

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

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Pat chicken dry and dredge in seasoned flour, shaking off excess.
In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
Transfer to a plate.
Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
Season with salt and pepper.
Sprinkle with parsley and serve over noodles.

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