I like having this on an evening when we’ve been out on the bay sailing all day as it goes together in just a few minutes, perfect when all you want to do is stay kicked back and relaxed. 

4 chicken thighs w/skin & bones
flour seasoned with salt  pepper
2 T EVOO
1/2 onion, chopped
1/4 lb. mushrooms, sliced
1 clove garlic, minced
2 T tomato paste
1/2 t dried rosemary, crumbled
1/4 t dried thyme, crumbled
1/2 C dry white wine
2/3 C chicken broth
chopped fresh parsley for garnish
buttered egg noodles as an accompaniment, if desired

• Pat the chicken dry with paper towels and dredge it in the flour, shaking off the excess.
• In a flameproof casserole heat the EVOO over moderate heat until it is hot but not smoking.  In it brown the chicken and then transfer to a plate.
• Add to the casserole the onion, mushrooms, garlic, tomato paste, rosemary and thyme and cook over moderate heat, stirring, for 1 minute.  Return the chicken, skin side up, to the casserole; add the wine and broth, and bring to a boil.
• Braise the chicken, covered, in a pre-heated 400 oven for 20 minutes or until it is tender.
• Season with salt and pepper, sprinkle with the parsley, and serve over hot noodles.  

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