- 8 chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chestnut or button mushrooms
- 3 shallots
- 2 cloves of garlic
- 1 teaspoon tomato puree
- 1 cup chicken or veal stock
- 1 cup dry white wine
- 1 14-ounce can diced tomatoes
- 2 bay leaves
- 2 thyme sprigs
- 2 tablespoons flat leaf parsley
- 1/2 cup cream
- Season the chicken thighs well with salt. Heat the olive oil and butter in a large pot (a Dutch oven is perfect for this) and brown the chicken, leaving it to sizzle for 3-4 minutes on each side. Meanwhile, clean and quarter the mushrooms, and dice the shallots.
- Add the shallots and mushrooms and saute until they start to take on some color. Add the minced garlic and the tomato puree to cook through (just a minute or so).
- Pour in the wine, scraping down the pan, then add the stock and diced tomatoes. Add the bay leaves and thyme. Season the dish with a couple of pinches of salt and a good grind of pepper, and let simmer for 10 minutes with the lid on, and a further 30 with the lid off, by which time the chicken should be tender and the sauce reduced to a thick gravy.
- To finish the dish, stir in the cream and let it simmer for a minute to bring the flavors together. Serve with a sprinkle of parsley (and maybe some mashed potatoes or bread, to soak up all the juices).