Chicken Chasseur

• 1 cup all-purpose flour
• salt and pepper
• 1 teaspoon ground thyme
• 3 lbs bone in skin on chicken pieces
• 14 cup extra virgin olive oil
• 4 tablespoons butter
• 14 cup chopped shallot
• 14 lb mixed mushrooms, sliced
• 12 cup dry white wine
• 3 sprigs fresh tarragon, chopped
• 15 ounces diced tomatoes, drained
• chopped flat leaf parsley, fro garnish

1. Preaheat oven to 325F.
2. Season the flour with salt and pepper and thyme.
3. Dredge the chicken in the flour.
4. Heat the evoo and butter in a large Dutch oven over medium high heat.
5. Add the chicken and brown on all sides, working in batches if necesssary.
6. Remove the chicken and reduce the heat a bit.
7. Add the shallots and mushrooms to the pot and cook 3 to 4 minutes, until softened.
8. Stir in the wine and cook 1 minute to reduce, then add in tarragon and tomatoes.
9. Return chicken to pot.
10. Cover and bake in oven until chicken is done, 45 minutes to 1 hour.
11. Garnsih with parsley.

flour, salt, ground thyme, chicken, extra virgin olive oil, butter, shallot, mixed mushrooms, white wine, tarragon, tomatoes, flat leaf parsley

Taken from www.food.com/recipe/chicken-chasseur-430769 (may not work)