-
1
Put oven rack in middle position and preheat oven to 350F.
-
2
Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken.
-
3
Seal bag and shake to coat, then remove chicken, knocking off excess flour.
-
4
Arrange in 1 layer on a plate.
-
5
Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then saute chicken, smooth sides down, until golden, about 2 minutes.
-
6
Turn over and saute 1 minute more.
-
7
Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
-
8
Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and saute over moderately high heat, stirring, 1 minute.
-
9
Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
-
10
Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes.
-
11
Season with pepper.
-
12
Return chicken to skillet and simmer, turning, about 1 minute.
-
13
*Available at specialty foods shops.
-
14
You can also buy Demi-Glace Gold and reconstitute according to package instruction specialty foods shops and More Than Gourmet (800-860-9385).
