Chicken Chasseur

foodandwine.com

Margery Peterson

1 tablespoon cooking oil

4 bone-in chicken breasts (about 2 ¼ pounds in all)

1 teaspoon salt

½ teaspoon fresh-ground black pepper

1 tablespoon butter

1 onion, chopped

¾ pound mushrooms, sliced

2 cloves garlic, minced

1 ½ teaspoons flour

6 tablespoons dry vermouth or dry white wine

⅔ cup canned low-sodium chicken broth or homemade stock

1 cup canned crushed tomatoes, drained

¼ teaspoon dried thyme

2 tablespoons chopped fresh parsley

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