1 cup all-purpose flour, for dredging
1 rounded teaspoon dried thyme
Kosher salt and freshly ground pepper
8 skinless chicken thighs, bone-in
2 tablespoons EVOO
2 tablespoons butter
8 ounces button mushrooms, quartered
2 large shallots, finely chopped
1 carrot, finely chopped
1/2 teaspoon sugar
1/2 cup dry white wine
1/4 cup chopped fresh tarragon
1/3 cup pitted picholine or other buttery black olives, finely chopped
One 28-ounce can chopped San Marzano tomatoes
1 baguette, for serving
The stewed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
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