Ingredients
Scale
- 6 boneless skinless chicken thighs, about 2 lbs
- salt and pepper for seasoning chicken
- flour for dusting
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 large shallots, thinly sliced
- 4 cloves garlic thinly slice
- 1 cup dry white wine, divided
- 1.5 tbsp tomato paste
- 1 cup chicken stock
- 1 15 oz can diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 sprig fresh Rosemary
- 1 lb cremini or baby bella mushrooms, quartered or sliced
- 1 small bunch fresh parsley, chopped
Instructions
- Pat chicken thighs dry and season with salt and pepper. Drudge the seasoned thighs through flour to coat and set aside. In a large enamel skillet or dutch oven, melt 1 tbsp butter and 1 tbsp olive oil over medium high heat. Add three of the chicken thighs and brown (approx 3 to 4 minutes each side). Transfer to plate. Melt remaining butter and olive oil and cook the remaining chicken thighs. Transfer to plate of chicken.
- Add onions and shallots to pan and sautee over medium heat for 5 minutes. Add garlic and sautee 2 or 3 minutes longer.
- Add 3/4 cup of the wine and the tomato paste. Bring to boil and allow the mixture to simmer for 2 minutes. Add the tomatoes, chicken stock, bay leafs, thyme and rosemary. Bring the mixture to a boil. Once boiling reduce the heat and return chicken to pot. Nestle it nicely in the onion and tomato mixture. Cover pot and simmer for 25 minutes.
- Season to taste – I usually add 1/4 to 1/2 tsp salt depending on saltiness of stock I used. Then add cremini mushrooms to the pot and cook 10-12 minutes more. Add 1/2 chopped parsley and serve. Use remaining parsley for garnishing individual servings.
Notes
Serve with a simple green salad and crusty bread.