Chicken Chasseur Recipe

In a large, deep frying pan, heat the oil over moderately high heat.

Season the chicken with salt and pepper and add to the pan.

Cook until browned, turning, for about 8 minutes in all. Remove.

Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to moderately low.

Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.

Raise the heat to moderately high.

Add the mushrooms, garlic, and salt.

Cook for about 5 minutes, stirring frequently, until the vegetables are browned.

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 some salt.

Add the chicken and any accumulated juices

Reduce the heat; simmer for about 10 minutes, covered, until the chicken is done.

Stir in the parsley and the remaining pepper.