- 1 tablespoon [15 g] butter
- 2 tablespoons [30 mL] olive oil
- 2 cloves garlic, crushed
- 2 shallots, finely minced
- 6 ounces [170 g] mushrooms, cleaned and minced
- 1 [4-pound / 2-kg] chicken, cut into 8 pieces
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 3/4 cup [190 mL] dry white wine
- 4 tablespoons [60 mL] chicken broth concentrate
- 6 medium-size tomatoes, blanched, peeled, seeded and chopped
- 1 large bay leaf
- 2 teaspoons [10 g] beurre manie [butter mixed with flour]
- 1 tablespoon [15 mL] freshly chopped parsley
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- Heat together butter and olive oil into a medium saucepan over medium heat until no longer foamy.
- Add crushed garlic and minced shallots; cook stirring for 3 to 4 minutes, until tender and translucent yet not colored.
- Add mushrooms; cook for 3 minutes more, stirring often.
- Using a slotted spoon, remove vegetables from saucepan; keep aside.
- Add chicken pieces; brown for 8 to 10 minutes, turning often using tongs, until lightly browned on all sides.
- Mix in salt, pepper, dry white wine, chicken broth concentrate, chopped tomatoes, bay leaf and reserved mushroom-onion mixture.
- Bring to a boil, stirring.
- Lower heat, cover and leave to simmer very slowly for 40 minutes, until chicken is tender.
- Using slotted spoon, transfer chicken pieces to a warm serving plate; keep warm.
- Boil sauce over medium heat for 3 to 5 minutes, stirring often, until slightly reduced.
- Stir in beurre manie, a little at a time; cook for 3 minutes more or until sauce is smooth and slightly thickened.
- Remove from heat; remove and throw away bay leaf.
- Pour sauce all over chicken pieces and serve immediately, sprinkle with freshly chopped parsley.
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