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Chicken With Mushrooms And Vermouth

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  Bone-in chicken breast halves 3⁄4 Pound, skinned and cut crosswise in half (3 Breast Halves)
  Shallot 1 Large, finely chopped
  Fresh white mushrooms 1⁄2 Pound, thinly sliced
  Dry vermouth 1⁄2 Cup (8 tbs)
  Reduced-sodium chicken broth 3⁄4 Cup (12 tbs)
  Bay leaf 1
  Chopped fresh thyme 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  All purpose flour 1 Tablespoon
  Water 3 Tablespoon

1 Preheat the oven to 350°F.
2 Spray a Dutch oven or large flameproof casserole dish with nonstick spray and set over medium-high heat. Add the chicken and cook until browned, about 2 minutes on each side. Transfer to a plate and set aside.
3 Add the shallot to the same Dutch oven and cook, stirring frequently, until slightly softened, about 20 seconds. Add the mushrooms and cook 20 seconds, then stir in the vermouth, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, until the mushrooms are softened and the liquid reduces by half, about 3 minutes.
4 Stir in the broth, bay leaf, thyme, salt, and pepper; bring to a boil. Meanwhile, combine the flour and water in a small bowl; mix to a smooth paste. Stir some of the hot broth mixture into the flour mixture, then add to the pot. Cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Return the chicken and any accumulated juices to the pot.
5 Transfer the pot to the oven, cover and bake until the chicken is cooked through, 50 minutes. Discard the bay leaf before serving.

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