• Fast

Ingredients

1. 1 tablespoon cooking oil
2. 4 bone-in chicken breasts (about 2 1/4 pounds in all)
3. 1 teaspoon salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1 tablespoon butter
6. 1 onion, chopped
7. 3/4 pound mushrooms, sliced
8. 2 cloves garlic, minced
9. 1 1/2 teaspoons flour
10. 6 tablespoons dry vermouth or dry white wine
11. 2/3 cup canned low-sodium chicken broth or homemade stock
12. 1 cup canned crushed tomatoes, drained
13. 1/4 teaspoon dried thyme
14. 2 tablespoons chopped fresh parsley

Directions

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