1. In a large, deep frying pan, heat the oil over moderately high heat. 2. Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove. 3. Pour off all but 1 tablespoons fat from the pan. 4. Add the butter to the pan and reduce the heat to moderately low. 5. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 6. Raise the heat to moderately high. 7. Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes. 8. Add the flour and cook, stirring, for 30 seconds. 9. Stir in the vermouth and bring back to a simmer. 10. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt. 11. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. 12. Stir in the parsley and the remaining 1/4 teaspoons pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
