| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | France, 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/mmdja006.zip
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