Sautéed Chicken / Sauté de Poulet

1 2½- to 3-lb. chicken, cut into serving pieces
¹/₃ c. all-purpose flour combined with ½ tsp. salt, ¼ tsp. thyme, and ¼ tsp. pepper
2 tbsp. butter or margarine
1 tbsp. olive or vegetable oil
½ tsp. thyme
1 bay leaf, finely crumbled
2 cloves garlic, finely chopped
1½ c. canned chicken broth
1 c. fresh mushrooms, sliced

1. Wash chicken pieces under cool running water. Pat dry with paper towels.
2. Put seasoned flour in a small, plastic bag. Place chicken pieces in the bag, one at a time, and shake to coat with flour.
3. Heat butter and oil in a large skillet or heavy pot. Add chicken and brown on both sides over medium-high heat. Reduce heat to low and cook, covered, for 20 minutes, turning chicken twice.
4. Sprinkle chicken pieces with thyme, bay leaf, and garlic. Slowly add chicken broth and mushrooms into the skillet.
5. Stir gently. Cover the skillet, but leave a small opening through which steam can escape. Cook over low heat for about 30 minutes, or until about half of the sauce has cooked away and chicken is tender.
6. Spoon sauce over chicken pieces when you serve them.

Preparation time: 1 hour
Serves 4

Accented with thyme, bay leaf, and garlic, this sautéed chicken is a savory main course.