1. Pat chicken dry and dredge in seasoned flour, shaking off excess. 2. In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken. 3. Transfer to a plate. 4. Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute. 5. Return chicken, skin side up, add wine and broth, and bring liquid to a boil. 6. Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender. 7. Season with salt and pepper. 8. Sprinkle with parsley and serve over noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
