Ingredients

• 2 tablespoons olive oil
• 1 ½ cups mushrooms, thinly sliced
• ½ cup finely chopped onions
• ½ teaspoon finely minced garlic
• 1 bay leaf
• 2 sprigs fresh thyme
• ½ cup dry white wine
• 2 cups cored and discard tomato
• ¼ cup tomato paste
• ½ cup chicken broth
• 2 sprigs fresh parsley

Directions

• Directions
• Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down.
• Cook until golden brown on one side about 5 minutes. Turn the pieces and cook on the other side about 2 minutes. Pour off the fat from the skillet, then scatter the mushrooms over the chicken add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
• Add the wine and stir well add the tomatoes, tomato paste, chicken broth and parsley, bring to a boil, cover and simmer for 10 minutes. Discard the herbs before serving.