2 onions sliced
salt and pepper
Directions:
Sprinkle the chicken thighs or breasts with salt and pepper, dredge with flour and sauté in 1 Tbs butter
until each piece is lightly browned on both sides.
Transfer the chicken pieces to a plate and reserve.
Put the garlic in the same saucepan, add the white wine and sliced onions and cook for five minutes.
Add the can of peeled tomatoes, chicken broth, herbs (parsley and basil) and cayenne; simmer for about 15 minutes.
Return the chicken pieces to the saucepan, cover and cook, reducing the heat to medium-low, for 30 minutes.
In the meantime, remove stems, scrape and thinly slice the white mushrooms; sprinkle with lemon juice.
Put 1 Tbs butter in a hot pan; when melted, add mushrooms and cook for about five minutes.
Add the mushroom preparation to the chicken and cook for ten more minutes.
This delicious dish can be served with rice and a light red wine such as Côtes du Rhône or Beaujolais.
Bon Appétit!
