Chicken Provencal With Mushrooms

• 4 chicken legs
• flour, seasoned with
• salt and pepper, for dredging chicken
• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces button mushrooms, sliced
• 2 cloves garlic, minced
• 4 tablespoons tomato paste
• 1 tablespoon flour
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon dried thyme, crumbled
• 1 cup dry white wine
• 1 1/2 cups chicken broth
• 1/2 cup minced fresh parsley
• buttered noodles

1. Pat chicken dry and dredge in seasoned flour, shaking off excess.
2. In a heatproof casserole, heat oil over moderate-high heat until hot but not smoking, and brown chicken.
3. Transfer to a plate.
4. Add to the casserole the onion, mushrooms, garlic, tomato paste, flour, rosemary and thyme, and cook mixture, stirring, for 1 minute.
5. Return chicken, skin side up, add wine and broth, and bring liquid to a boil.
6. Braise chicken, covered, in a preheated 420F (205C) oven for 20 minutes, or until tender.
7. Season with salt and pepper.
8. Sprinkle with parsley and serve over noodles.

chicken, flour, salt, olive oil, onion, button mushrooms, garlic, tomato paste, flour, rosemary, thyme, white wine, chicken broth, fresh parsley, buttered noodles

Taken from www.food.com/recipe/chicken-provencal-with-mushrooms-60638 (may not work)