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Serve with rice.
Serves 4–6
Preparation time: 20 minutes
Cooking time: 40 minutes
- 15ml each butter and olive oil
- 300g mushrooms, sliced
- 6 small onions, peeled and halved
- 2 cloves garlic, chopped
- 8 chicken thigh fillets, halved
- 15ml flour
- 350ml stock
- 15ml tomato paste
- 3 sprigs thyme
- rice to serve
1. Melt the butter and oil in a pan and sauté the mushrooms and onions until golden-brown. Stir in the garlic.
2. Roll the chicken in the flour and season with salt and pepper to taste. Move the veggies to one side of the pan and fry the chicken in the pan until sealed. Add the stock, tomato paste and thyme then cover and simmer for 25 minutes or until the chicken is cooked and the sauce is fragrant. Serve with rice.
