Chicken Provencal With Mushrooms - cooking recipe

Ingredients

4 chicken legs
flour, seasoned with
salt and pepper, for dredging chicken
2 tablespoons olive oil
1 onion, chopped
8 ounces button mushrooms, sliced
2 cloves garlic, minced
4 tablespoons tomato paste
1 tablespoon flour
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1 cup dry white wine
1 1/2 cups chicken broth
1/2 cup minced fresh parsley
buttered noodles

Preparation

Pat chicken dry and dredge in seasoned flour, shaking off excess.
In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
Transfer to a plate.
Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
Season with salt and pepper.
Sprinkle with parsley and serve over noodles.