Chicken Provencal with Mushrooms
Low stress weekday cooking - my favourite kind. My family's too.
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INGREDIENTS
Nutrition-
- salt and pepper, for dredging chicken
- 2tablespoons olive oil
- 1
- 8
- 2
- 4tablespoons tomato paste
- 1tablespoon flour
- 1⁄2
- 1⁄2
- 1cup dry white wine
- 1 1⁄2cups chicken broth
- 1⁄2cup 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.