Provided by Pierre Franey
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken pieces with salt and pepper. Dredge them in the flour, and pat to make the flour adhere.
- Heat the oil in a heavy skillet. When it is hot, add the chicken, skin side down, and cook, uncovered, turning occasionally to brown well on all sides, about 10 minutes. Drain off the fat.
- Add the mushrooms, garlic and onion, and cook, stirring, for about 3 minutes over high heat. Add the wine, tomatoes, chicken broth, parsley sprigs, bay leaf and thyme, and stir to dissolve the brown particles clinging to the skillet. Bring to a simmer, and add salt and pepper if needed. Cover tightly, and cook for 20 minutes.
- With a slotted spoon, remove the garlic cloves, and squeeze out the flesh by placing them in a sieve and pushing the pulp through with a pestle or rubber spatula.
- Add the pureed garlic to the skillet, and bring the mixture to a simmer. Cook, stirring, for about 2 minutes. Remove the bay leaf, and serve with chopped basil or parsley.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 21 grams, Carbohydrate 12 grams, Fat 32 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 990 milligrams, Sugar 3 grams, TransFat 0 grams
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