The CookBook

1 2 1/2- to 3-lb. chicken, cut into serving pieces
1/3 c. all-purpose flour combined with 1/2 tsp. salt, 1/4 tsp. thyme, and 1/4 tsp. pepper
2 tbsp. butter or margarine
1 tbsp. olive or vegetable oil
1/2 tsp. thyme
1 bay leaf, finely crumbled
2 cloves garlic, finely chopped
1 1/2 c. canned chicken broth
1 c. fresh mushrooms, sliced

Step 1
Wash chicken pieces under cool running water. Pat dry with paper towels.

Step 2
Put seasoned flour in a small, plastic bag. Place chicken pieces in the bag, one at a time, and shake to coat with flour.

Step 3
Heat butter and oil in a large skillet or heavy pot. Add chicken and brown on both sides over medium-high heat. Reduce heat to low and cook, covered, for 20 minutes, turning chicken twice.

Step 4
Sprinkle chicken pieces with thyme, bay leaf, and garlic. Slowly add chicken broth and mushrooms into the skillet.

Step 5
Stir gently. Cover the skillet, but leave a small opening through which steam can escape. Cook over low heat for about 30 minutes, or until about half of the sauce has cooked away and chicken is tender.

Step 6
Spoon sauce over chicken pieces when you serve them.

Preparation time: 1 hour
Serves 4

Accented with thyme, bay leaf, and garlic, this sautéed chicken is a savory main course.

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