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SAUTEED CHICKEN WITH MUSHROOMS AND GARLIC PUREE

Category:    Chicken
Yield: 4 servings
 
  3 1/2 lb Chicken, cut into 10 serving      1/2 c  Dry white wine
           -pieces                             2 c  Ripe tomatoes, peeled,
           Salt and freshly ground                  -seeded, and chopped
           -black pepper                     1/2 c  Chicken broth
      2 tb Flour                               4    Sprigs parsley
      2 tb Olive oil                           1    Bay leaf
    1/2 lb Small mushrooms, rinsed in          3    Sprigs fresh thyme, finely
           -cold water and                          -chopped (or 1/2 tsp dried)
           Drained well                      1/4 c  Finely chopped basil or
     12 lg Cloves garlic, unpeeled                  -parsley
    1/2 c  Finely chopped onion           
 
  Sprinkle the chicken pieces with salt and pepper and dredge them in the
  flour.  Pat well to make the flour adhere.
  
  Heat the oil in a large heavy skillet.  Add the chicken pieces, skin side
  down; cook, uncovered, for about 10 minutes, turning occasionally to brown
  well on all sides.  Drain off the fat from the skillet.
  
  Add the mushrooms, garlic, and onion; cook, stirring, over high heat for
  about 3 minutes.  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.  Bring to a simmer and season to taste with salt and
  pepper if needed.  Cover tightly and cook for 20 minutes.
  
  Remove the garlic cloves with a slotted spoon.  Squeeze out the garlic
  flesh into a sieve and press the pulp through with a pestle or rubber
  spatula.  Add the pureed garlic to the skillet and bring the mixture to a
  simmer.  Cook, stirring often, for about 2 minutes.  Remove the bay leaf.
  Serve with the chopped basil or parsley.
  
  Makes 4 to 6 servings.
  
 

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