Provencal chicken
1 whole chicken, cut up into pieces
1 large onion, sliced
2 garlic cloves, chopped
1 package button mushrooms, sliced
1 28 oz can crushed tomatoes
4 sprigs fresh thyme or 2 tsp dried thyme
2 cups chicken stock
Salt and pepper to taste
Have your chicken washed and dry with paper towel. Sprinkle chicken pieces with salt and pepper on both sides.
In a large saucepan over medium hi heat, sear chicken until golden brown on both sides. Remove chicken from pan. Add onion, garlic, and mushroom to the pan and cook until onion is translucent.
Stir in crushed tomatoes, thyme, and chicken stock.
Return chicken pieces back into the pan and cook until liquid is bubbly. Turn down to simmer and cover, cook for 35-45 min until chicken is done (when cut into chicken and juice runs clear). Season with salt and pepper. Remove from heat and serve with baguette.
