Chicken Provençal | Williams Sonoma

Ingredients

• 1 chicken, 3 to 4 lb., cut into 8 pieces
• Salt and freshly ground pepper, to taste
• 1⁄4 cup all-purpose flour
• 1⁄4 cup extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 1⁄2 lb. cremini mushrooms, quartered
• 2 cups white wine
• 1 1⁄2 Tbs. chicken demi-glace
• 3 fresh thyme sprigs
• 1⁄2 lb. Yukon Gold potatoes, cut into 1⁄2-inch<br>  pieces
• 1 pint cherry tomatoes, halved