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1
Have the butcher cut the chicken into eight serving pieces.
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2
Wipe the mushrooms clean and thinly slice the caps, discarding any tough stems.
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3
Peel the shallots and slice them thinly.
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4
Set aside.
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5
Combine the flour and salt and pepper to taste in a shallow dish and set aside.
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6
Preheat the oven to 350 degrees.
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7
Heat the olive oil in a Dutch oven or large flameproof casserole over medium-high flame.
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8
Dredge half of the chicken pieces in the seasoned flour, shaking off the excess.
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9
Carefully place the pieces in hot oil in the pot.
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10
Cook until lightly browned on all sides.
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11
Transfer to a platter lined with paper towels and repeat with the remaining chicken pieces.
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12
When all the chicken has been browned, add the shallots and shiitakes to the pan and sprinkle with thyme, marjoram and tarragon.
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13
Saute over medium-high heat, stirring constantly, until the vegetables are wilted, about two to three minutes.
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14
Add the vermouth and cook until reduced by about half.
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15
Return the chicken parts to the pan.
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16
Stir in chicken stock, tomato paste, tomato puree and bay leaf.
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17
Season with coarsely ground pepper and bring to a boil.
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18
Transfer the Dutch oven to the oven and cook for 25 to 30 minutes, until the chicken is done.
