In vain will ye fast, and pretend to be humbled for our sins, and make confession of them if our love of sin be not turned into hatred; our liking of it into loathing; and our cleaving to it, into a longing to be rid of it; with full purpose to resist the motions of it in our heart, and the outbreakings thereof in our life; and if we turn not unto God as our rightful Lord and Master, and return to our duty again.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	French	French, Poultry, Vegetables	4	Servings

INGREDIENTS

3	lb	CHICKEN,CUT INTO SERVING PIE
		Salt & pepper
2	tb	Butter
2	tb	Olive oil
1 1/2	c	Mushrooms,thinly sliced
1/2	c	Finely chopped onions
1/2	ts	Finely minced garlic
1		Bay leaf
2		Sprigs fresh thyme
1/2	c	Dry white wine
2	c	Cored and diced tomato
1/4	c	Tomato paste
1/2	c	Chicken broth
2		Sprigs fresh parsley

INSTRUCTIONS

1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and
oil in a heavy skillet and add  the chicken pieces, skin side down. Cook
until golden brown on one side, about 5 min. Turn the pieces and cook on
the other side about 2 min. 2. Pour off the fat from the skillet, then
scatter the mushrooms over the chicken. add the onion,garlic,bay leaf and
thyme and cook about 5 min. 3. Add the wine and stir well. add the
tomatoes,tomato paste,chicken broth and parsley. bring to a boil. cover and
simmer for 10 min. 4. dicard the herbs before serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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