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Chicken Provencal with Mushrooms

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“Low stress weekday cooking - my favourite kind. My family's too.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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