Preperation time: 20 minutes
Total cooking time 1 hour 45 minutes
Serves 4

1 kg chicken thighs
2 tablespoons oil
1 clove garlic, crushed
1 large onion, sliced
100 grams button mushrooms, sliced
1 teaspoon chopped fresh tyme
400 gram peeled tomatoes, chopped
1/4 cup chicken stock
1/4 cup good quality white wine
1 tablespoon tomato paste

Pre-heat oven to moderate 180 degrees. Trim chicken of excess fat and sinew.

1: Heat oil in heavy-based pan, cook chicken quickly in batches over medium heat for 3-4 minutes or until well browned. Drain on paper towels. Transfer chicken to 8 cup capacity ovenproof casserole dish

2: Add garlic, onion and mushrooms to pan. Cook over medium heat for 5 minutes or until soft. Add to chicken with tyme and tomatoes

3: Pour over combines stock, wine and tomato paste. Cover. Bake for one hour and 15 minutes or until chicken is tender. May be serves with steamed vegtables and baby potatoes

**Cook's file**

Storage time: This dish may be cooked a day ahead and stored in an airtight container in the refrigerator.

Variations: Chicken Marlyland may be used in this recipe, red wine may be used in place of white wine

Back to Chicken Index

Back to Main Index