Chicken Chasseur            


Ingredients
1 chicken, cut up
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. powdered thyme
3 Tbs. olive oil
4 cloves garlic, chopped
1/2 green bell pepper, coarsely chopped
6 green onions, chopped
1/4 cup dry white wine
1/4 cup dry sherry
1 Tbs. lemon juice
8 oz. fresh mushrooms, sliced
1 Tbs. Worcestershire



Directions:
Preheat oven to 400 degrees.
Combine the flour with the salt, pepper, and thyme. Dust the chicken pieces lightly with the seasoned flour.

Heat the olive oil in an oven-proof skillet and saute the garlic, bell pepper, and green onions until the onions are limp. Add the chicken pieces and saute until lightly browned all over.

Place the entire skillet into the oven and bake for 25 minutes, turning chicken once.

When the juices from the thigh run clear when you prick it with a fork, remove the skillet from the oven. Remove chicken pieces and keep warm.

Deglaze the pan with the wine, sherry, and lemon juice. Bring to a boil over medium heat while scraping the bottom of the pan and stirring to distribute the ingredients.

Add mushrooms and Worcestershire. Cook until mushrooms begin to turn tender. Adjust seasonings with salt and pepper. Spoon pan contents over the chicken and serve.

Serves two to four.