2 sprigs thyme
2 bay leaves
2 sprigs parsley
2 tablespoons olive oil
4 boneless skinless chicken breasts
1/4 cup flour
Salt and pepper
1/2 onion, minced
2 garlic cloves, minced
1 1/2 cups chicken broth
1 1/2 cups dry red wine
1/4 cup tomato paste
1/2 cup sliced mushrooms
Tie the fresh herbs together to create a bouquet garni.
In a heavy Dutch oven, heat the oil.
Coat each breast in the flour that has been seasoned with salt and pepper. Place each one in the hot oil. Brown each side.
Take the breasts out and drain on paper towels while sautéing the onions and garlic.
Deglaze the pan with the stock. Add the wine, the tomato paste, the herbs, mushrooms. Then place the chicken back in the pot.
Bring to a boil. Reduce to a simmer for 1 hour.
Serve with mashed potatoes.