Chicken: Provencal

By fsilver4

I get my demi-glace at William Sonoma. It's expensive, but it is totally worth every penny as making your own takes hours and hours of hanging over a hot stove.

Ingredients

• 3 to 4 lb of chicken thighs, skin on
• salt and pepper
• 1/4 cup flour
• 1/4 cup extra virgin olive oil
• 1 thin sliced yellow onion
• 1/2 lb quartered cremini mushrooms
• 2 cups white wine
• 1 1/2 tablespoon chicken demi-glace
• 3 fresh thyme sprigs
• 1/2 lb Yukon Gold potatoes, cut into 1/2 inch pieces
• 1 pint of cherry tomatoes

Preparation

Step 1

Preheat oven 400*

Season chicken with salt and pepper. Toss chicken in flour to lightly coate.

In a large saute pan over medium high heat, heat the oil. Working in batches, brown the chicken on all sides. Transfer to a large plate. Add onion and mushrooms to the pan and cook until the onion is golden and the mushrooms start to brown, about 5 minutes. Carefully, add the wine and demi-glace. Over high heat, bring to a boil, stirring occasionally. Return the chicken to the pan, add the thyme and bring to a boil. Reduce the heat to low and simmer for 2 minutes. Transfer the pan to the oven and bake 25 minutes.

Remove the pan from oven, add potatoes and stir to combine. Return to oven and bake for another 30 minutes. Remove from oven, add tomatoes, stir gently and let rest for 5 or 10 minutes. Serve immediately