Makes 4 Servings of Hunters Chicken
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1 tablespoon vegetable oil
- 4 chicken breasts, bone-in
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 tablespoon butter
- 1 onion, chopped
- 3/4 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1/2 cup white wine
- 2/3 cup chicken broth
- 1 cup canned crushed tomatoes, drained
- 1/4 teaspoon dried thyme
- 1/4 teaspoon rosemary
Preparation:
In a large, deep frying pan, heat the oil on med-high heat. Season the chicken with 1/4 teaspoon of the salt and pepper, and add to the hot pan. Cook until browned, turning, about 10 minutes. Remove chicken and reserve. Pour off all but a tablespoon of the oil from the pan. Add butter to the pan and reduce the heat to med-low. Add the onion and cook until softened, about 5 minutes.Raise heat to med-high, and add the mushrooms. Cook, stirring occasionally, until the vegetables are browned, about 5 minutes. Add flour and garlic, and cook for 1 minute. Stir in the white wine, and bring back to a simmer. Add the broth, tomatoes, thyme, rosemary, pepper, and the remaining salt. Add the reserved chicken and any juices. Reduce heat to med-low and simmer, covered, until the chicken is done, about 10-12 minutes.
Note: If you don't have a deep frying pan, brown everything in a regular frying pan, and transfer to a kettle for the final simmering.
