Season the chicken with salt and pepper and cook in a bit of oil until golden brown.
Remove from the saucepan and set aside.
In that same saucepan, saute the onion and garlic.
Once the onion is transparent, add the mushrooms and continue to cook.
Add the vermouth and allow the alcohol to evaporate.
Add the flour, stir and cook for a minute, then add the previously cooked chicken and the broth.
Let it simmer for 15 minutes. Before serving, add some thyme.
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