Chicken Chasseur

Directions

1. 1
   In a large, deep frying pan, heat the oil over moderately high heat.
2. 2
   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.
3. 3
   Pour off all but 1 tablespoons fat from the pan.
4. 4
   Add the butter to the pan and reduce the heat to moderately low.
5. 5
   Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
6. 6
   Raise the heat to moderately high.
7. 7
   Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
8. 8
   Add the flour and cook, stirring, for 30 seconds.
9. 9
   Stir in the vermouth and bring back to a simmer.
10. 10
    Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
11. 11
    Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
12. 12
    Stir in the parsley and the remaining 1/4 teaspoons pepper.