BRAISED CHICKEN THIGHS WITH GRAPE TOMATOES

6 chicken thighs - skinned if you prefer

3/4 cup flour

1 Tbsp. each, paprika, chicken seasoning, or Mrs. Dash'e Original seasoning, cajun seasoning.

3 Tbsp. Olive oil

1 Tbsp. butter

1 yellow or white onion thinly sliced

2  lg. cloves garlic minced

1/2 lb. mushrooms sliced

1 cup chicken broth

3/4 cup white wine

1 Tbsp. chicken demi-glace or bouillon 

4 - 5 sprigs FRESH Thyme

5 - 6 leaves FRESH sage

1/2 lb. cherry or grape tomatoes halved, or Roma tomatoes chopped.

1/3 cup fresh chopped parsley

Dredge chicken thighs in combination of flour, paprika, chicken seasoning and cajun seasoning.    Brown in olive oil and butter in an oven proof skillet about 3 minutes per side.  Remove and set aside.

In the same pan add the onions, mushrooms and garlic.  Saute for about 4 minutes on low heat stirring often.

Add chicken broth, wine and bouillon.

Return chicken to the pan and add thyme and sage leaves.  Cook over med/low heat for about 3 minutes.

Place skillet in the oven at 400 degrees for 30 minutes, covered.

Remove cover and braise for another 25 minutes at 375 degrees.

Remove from oven and add tomatoes.  Let sit for about 15 minutes to thicken.  Sprinkle with fresh chopped parsley.