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Instructions |
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Heat oil & half the butter inlarge lidded casserole or saucepan.
Season chicken & fry for about 5 mins on each side until golden brown.
Remove and set aside.
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Melt rest of butter, add onion & fry for about 5 mins until soft.
Add garlic & cook for about 1 min
Add mushrooms & cook for 2 mins
Add wine & stir in tomato puree & let liquid reduce for about 5 mins.
Stir in thyme & pour over the stock.
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Put chicken back inot casserole/pan, then cover & simmer on low heat for about 1 hour until chicken is very tender.
Remove chicken from pan & keep warm
Boild down the sauce for about 10 mins or so until it is syrupy and flavour has concentrated
Put chicken back in & serve
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To Reheat from Frozen-
Cover with foil & reheat in oven at 180C/gas 4 for 50 mins. Rmove foil for last 10 minutes
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Originally Submitted
6/19/2010
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