Chicken In Wine & Tomato Saucefrench, vegetables 3 lb chicken,cut into serving pie 1 salt & pepper 2 tablespoon butter 2 tablespoon olive oil 1 1/2 cup mushrooms,thinly sliced 1/2 cup finely chopped onions 1/2 teaspoon finely minced garlic 1 bay leaf 2 sprigs fresh thyme 1/2 cup dry white wine 2 cup cored and diced tomato 1/4 cup tomato paste 1/2 cup chicken broth 2 sprigs fresh parsley 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. |
