Sauteed chicken with mushrooms and garlic puree Recipe

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Sauteed chicken with mushrooms and garlic puree

Artist:	_	Yield:	4
Categories:	Chicken, Garlic, Poultry, Puree, Vegetables	Rating:	0
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Ingredients:

3 1/2	lbs	Chicken, cut into 10 serving
		-pieces
		Salt and freshly ground
		-black pepper
2	tbsp	Flour
2	tbsp	Olive oil
1/2	lbs	Small mushrooms, rinsed in
		-cold water and
		Drained well
12	large	Cloves garlic, unpeeled
1/2	cup	Finely chopped onion
1/2	cup	Dry white wine
2	cup	Ripe tomatoes, peeled
		-seeded, and chopped
1/2	cup	Chicken broth
4		Sprigs parsley
1		Bay leaf
3		Sprigs fresh thyme, finely
		-chopped (or ?tsp dried)
1/4	cup	Finely chopped basil or
		-parsley

Procedures:

1	Sprinkle the chicken pieces with salt and pepper and dredge them in the flour.
2	Pat well to make the flour adhere.
3	Heat the oil in a large heavy skillet.
4	Add the chicken pieces, skin side down; cook, uncovered, for about 10 minutes, turning occasionally to brown well on all sides.
5	Drain off the fat from the skillet.
6	Add the mushrooms, garlic, and onion; cook, stirring, over high heat for about 3 minutes.
7	Add the wine, tomatoes, chicken broth, parsley sprigs, bay leaf, and thyme; stir to dissolve the brown particles clinging to the bottom of the skillet.
8	Bring to a simmer and season to taste with salt and pepper if needed.
9	Cover tightly and cook for 20 minutes.
10	Remove the garlic cloves with a slotted spoon.
11	Squeeze out the garlic flesh into a sieve and press the pulp through with a pestle or rubber spatula.
12	Add the pureed garlic to the skillet and bring the mixture to a simmer.
13	Cook, stirring often, for about 2 minutes.
14	Remove the bay leaf.
15	Serve with the chopped basil or parsley.
16	Makes 4 to 6 servings.
17	[ pierre franey in a newspaper article.
18	]