Inspired by Pierre Franey
3 whole (6 halves) chicken breasts or 6-8 thighs (either can be skinless)
1/3 cup (approximately) flour
2-4 tablespoons, olive oil
salt and pepper
½ pound mushrooms, cut in half if small, cut in quarters if large
1 teaspoon, dried thyme
1 teaspoon dried rosemary
½ teaspoon, dried oregano
4 cloves garlic, peeled and minced
1 medium sized onion, peeled and diced
1 bay leaf
6 anchovies, rinsed and minced (or 1 tablespoon anchovy paste)
¾ cup white wine
1 28 oz can whole tomatoes, chopped or squeezed
¾ cup chicken or vegetable broth
salt and pepper
- Mix the flour with ½ teaspoon salt and pepper, and coat the chicken pieces it. In a large skillet, over a medium heat, add the olive oil, and brown the chicken on both sides. Remove from pan. You may have to do this in multiple batches.
- Add the mushrooms, and cover. After 4-5 minutes, stirring to keep them from sticking, the mushrooms will be soft and there will be liquid in the pan.
- Add the thyme, rosemary, oregano, garlic, onion, and bay leaf. Cook, uncovered, until the onion is soft. Add 2 tablespoons of flour (or any remaining flour from the coated chicken), and mix well. Add the anchovies.
- Add the wine, tomatoes, and broth. Stir and bring to a simmer.
- Add the chicken to the wine and tomato mixture, and simmer for 10-15 minutes, or until chicken is cooked through. You can tell when the chicken is done when it is no longer pink inside, but it is still moist.
- Season to taste with salt and pepper
- Remove the bay leaf before serving.
Makes 4-6 servings