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Chicken Marengo

4   boneless skinless chicken thighs 1 tbs   all-purpose flour 1 tbs   olive oil 4   shallots, minced 1   garlic clove, minced 1/2 cup   dry white wine 1/2 cup   chicken broth 1/2 tsp   dried thyme 1   dried bay leaf 15 ozs   canned diced tomatoes 16   pearl onions, peeled whole 2 tbs   butter 2 tsps   sugar 1/4 lb   mushroom, sliced Season chicken with salt and pepper and dust with flour. In a heavy casserole, heat oil and brown chicken on all sides. Add garlic, shallot, wine, chicken broth, thyme and bay leaf. Add tomatoes, with liquid, then cover and simmer. Meanwhile, melt 1 tbs butter in a medium skillet and add onions. Sprinkle with sugar. Cook until golden and glazed, shaking pan often, add to chicken. Melt remaining butter in skillet. Add mushrooms and saute 3 or 4 minutes, until golden; add to chicken. Cover and simmer 20 minutes.

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