Ingredients

• 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.