- 4 boneless chicken breasts, skin on
- Salt and freshly ground pepper
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 cup onion, thinly sliced
- 2 teaspoons garlic, chopped
- 1 tablespoon flour
- ¼ cup white wine
- 1 cup chicken stock
- 1 cup chopped canned or fresh tomatoes
- 1 bay leaf
- 1 teaspoon tomato paste
- ½ cup olive oil
- 200 grams (3 cups) small mushrooms, halved or quartered if large
- 4 eggs
- 4 slices toasted brioche
- 2 tablespoons parsley, chopped
Preheat oven to 400F.
Cut each breast into 2 pieces and season with salt, pepper and thyme.
Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Add chicken and brown each side, about 3 minutes per side, remove from skillet and reserve. Add onions and sauté for 3 minutes or until softened, then add garlic and sauté for 30 seconds. Stir in flour and cook, stirring, for 1 to 2 minutes or until slightly browned. Add wine, stock, tomatoes and bay leaf and bring to a boil. Stir in tomato paste. Return chicken to pan on top of sauce, skin side up, and bake for 15 minutes or until juices are clear.
Meanwhile, heat 1 tablespoon oil in a skillet over medium-high and sauté mushrooms for 4 minutes or until cooked through. Season with salt and pepper. Remove chicken from oven and stir in mushrooms. Let chicken rest for 5 minutes while you prepare the eggs.
Heat about ½ inch of oil in a small skillet over medium-high to about 350F. Add eggs one or two at a time and fry for 2 minutes, ladling a little oil over the yolks, or until eggs are browned and crispy at the edges but yolk is still runny. Remove with a slotted spoon and continue frying remaining eggs. Divide chicken between four plates, top with sauce, garnish with a fried egg and a brioche toast and sprinkle with parsley