• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 4 bone-in chicken breasts (about 2 1/4 pounds in all)

  3. 1 teaspoon salt

  4. 1/2 teaspoon fresh-ground black pepper

  5. 1 tablespoon butter

  6. 1 onion , chopped

  7. 3/4 pound mushrooms , sliced

  8. 2 cloves garlic , minced

  9. 1 1/2 teaspoons flour

  10. 6 tablespoons dry vermouth (or dry white wine )

  11. 2/3 cup canned low-sodium chicken broth or homemade stock

  12. 1 cup canned crushed tomatoes , drained

  13. 1/4 teaspoon dried thyme

  14. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

  2. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

  3. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt.

  4. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 15-20 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

  5. Serve with rice, noodles or buttered potatoes.


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