Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2-3 lbs meaty chicken pieces, skinned ( breast halves, thighs, and drumsticks)
2 tablespoons olive oil or 2 tablespoons cooking oil
2 large onions, chopped ( 2 cups)
6 cups halved fresh mushrooms ( such as morel, chanterelle, shiitake ,stems removed, and/or button)
2 cloves garlic, minced
3/4 cup dry white wine or 3/4 cup chicken broth
3/4 cup chicken broth
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons whipping cream (optional)
instant gnocchi or toasted baguette, sliced (optional)
Directions:
In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat.
In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally.
Remove chicken from skillet; set aside.
Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits.
Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme.
Bring to boiling; reduce heat.
Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.