Preparation:
Sprinkle the chicken pieces with salt and pepper.
Dredge them in the flour, and pat to make the flour adhere.
Heat the oil in a heavy skillet.
When it is hot, add the chicken, skin side down, and cook, uncovered,
turning
occasionally to brown well on all sides, about 10 minutes.
Drain off the fat.
Add the mushrooms, garlic and onion, and cook, stirring, for about 3 minute
over high heat.
Add the wine, tomatoes, chicken broth, parsley springs, bay leaf and thyme,
and stir to dissolve the brown particles clinging to the skillet.
Bring to a simmer, and add salt and pepper if needed.
Cover tightly and cook for 20 minutes.
With a slotted spoon, remove the garlic cloves, and squeeze out the flesh by
placing them in a sieve and pushing the pulp through with a pestle or rubber
spatula.
Add the pureed garlic to the skillet, and bring the mixture to a simmer.
Cook, stirring, for about 2 minutes.
Remove the bay leaf, and serve with chopped basil or parsley. |
