Chicken Saute With Beaujolais and Mushrooms

• 1 chicken, 3 1/2 pounds, cut into 8 serving pieces
• Salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1/2 pound whole fresh mushrooms
• 12 pearl white onions, peeled
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 bay leaf
• 1 tablespoon flour
• 1 cup Beaujolais wine
• 1/2 cup fresh or canned chicken broth

1. Sprinkle the chicken all over with salt and pepper.
2. Heat the oil in a heavy skillet and add the chicken pieces skin side down.
3. Cook for about 5 minutes over high heat until nicely browned.
4. Turn the pieces and reduce the heat.
5. Continue cooking to brown evenly all over about 10 minutes more, turning the pieces as necessary.
6. Transfer the chicken to a warm platter and cover with foil.
7. Pour off the fat from the skillet.
8. Add the butter, mushrooms, onions, salt and pepper and cook, stirring over high heat, about 3 minutes or until lightly browned.
9. Add the shallots, garlic, thyme and bay leaf.
10. Cook, stirring, about 1 minute.
11. Sprinkle the flour evenly over the vegetables and stir.
12. Add the wine and broth, and cook, stirring rapidly with a wire whisk.
13. When smooth use a wooden spatula to scrape off and dissolve the brown particles that cling to the bottom and sides of the skillet.
14. Cook for about 10 minutes.
15. Add the chicken and any juices that may have accumulated around the chicken to the sauce.
16. Bring to a simmer and cook for a few minutes.
17. Remove the bay leaf and serve with the spatzle.

chicken, salt, vegetable oil, butter, fresh mushrooms, pearl, shallots, garlic, thyme, bay leaf, flour, beaujolais wine, chicken broth

Taken from cooking.nytimes.com/recipes/4172 (may not work)