Chicken Marengo

Directions

1. 1
   Put oven rack in middle position and preheat oven to 350F.
2. 2
   Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken.
3. 3
   Seal bag and shake to coat, then remove chicken, knocking off excess flour.
4. 4
   Arrange in 1 layer on a plate.
5. 5
   Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then saute chicken, smooth sides down, until golden, about 2 minutes.
6. 6
   Turn over and saute 1 minute more.
7. 7
   Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
8. 8
   Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and saute over moderately high heat, stirring, 1 minute.
9. 9
   Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
10. 10
    Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes.
11. 11
    Season with pepper.
12. 12
    Return chicken to skillet and simmer, turning, about 1 minute.
13. 13
    *Available at specialty foods shops.
14. 14
    You can also buy Demi-Glace Gold and reconstitute according to package instruction specialty foods shops and More Than Gourmet (800-860-9385).