Chicken Chasseur
1 kg chicken thighs
1 T oil
1 clove garlic
1 large onion, sliced
100g button mushrooms, sliced
1 t thyme leaves
400g can chopped tomatoes
¼ C chicken stock
¼ C white wine
1 T tomato paste
1 T oil
1 clove garlic
1 large onion, sliced
100g button mushrooms, sliced
1 t thyme leaves
400g can chopped tomatoes
¼ C chicken stock
¼ C white wine
1 T tomato paste
Preheat oven to 180°C. Heat oil in frypan and brown chicken in batches over medium heat. Drain on paper towels and transfer to casserole dish. Add garlic, onion, mushrooms to pan and cook 5 mins until soft. Add to casserole dish with thyme and tomatoes. Combine stock, wine, tomato paste and pour into dish. Cover and bake 1 ¼ hours, until chicken tender and cooked through. Note: best cooked a day ahead to let flavours develop.