Braised Chicken with Mushrooms

This dish, chicken slowly braised in tomato sauce, using white wine makes this dish even more attractive. Adding a combination of mushrooms and fresh herbs is the perfect way to serve this simple dish for special occasions.

Ingredients:
2 lbs skinless chicken breasts and legs, cut into big chunks
2 tbs butter
2 tbs olive oil
2 cups button mushrooms, sliced
1 small white onion, chopped
2 cloves garlic, minced
2 large tomatoes, peeled, seeded, and chopped
1 cup chicken stock
1 cup white wine
1 tbs fresh thyme
1 tbs fresh parsley
Salt and pepper.

Directions:
Peeling tomato:
In a medium saucepan, add water and bring to boil. Using a sharp knife, score a small cross on the bottom of each tomato. Blanch the tomatoes in the saucepan of boiling water for 10 seconds. Remove tomatoes and plunge them into a bowl of ice cold water to stop the cooking. Pull away the skin and discard the skin. Cut tomatoes in half and remove the seed by using a spoon to gently scoop out the seeds. Rough chop the tomatoes and set aside.

Season the chicken with salt and pepper. Melt half of the butter and add oil in a cast iron or casserole pan over medium heat and then brown the chicken in batches. Remove the meat from the pan and set aside. Discard the oil and butter left in the pan; then return the pan to the heat and add the remaining butter and oil. Add mushrooms and cook for 2 minutes. Then add onions and the garlic and cook for 3 more minutes. Add the wine and cook for 5 minutes or until all the liquid has evaporated.

 Add tomatoes and chicken stock and stir well. Bring to boil. Add fresh herbs and simmer for 5 minutes, skimming off any impurities or fat from the surface. Return the chicken to the pan. Cover and cook for 30 minutes or until the chicken is tender. Adjust the seasoning and check the consistency of the sauce. If the sauce is not thick enough, then remove the meat and continue to cook the sauce further.

To serve
Divide the meat and mushrooms equally on a serving plate. Pour the sauce over the meat and sprinkle with chopped chives.