Chicken Chasseur - cooking recipe

Ingredients

1 tablespoon olive oil
4 chicken breasts (bone-in, about 2 1/4 lbs.in all)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon butter
1 onion, chopped
3/4 lb mushroom, sliced
2 fresh garlic cloves, minced
1 1/2 teaspoons flour
6 tablespoons dry vermouth or 6 tablespoons dry white wine
2/3 cup low sodium chicken broth or 2/3 cup homemade stock
1 cup crushed tomatoes, canned, drained
1/4 teaspoon dried thyme
2 tablespoons fresh parsley, chopped

Preparation

In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove.
Pour off all but 1 tablespoons fat from the pan.
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 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
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 teaspoons 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 teaspoons pepper.