Ingredients

4	chicken legs, with back, skinless		1.2 kg
1/4 cup	white flour (all purpose)		30 g
1 clove	garlic, finely chopped
1 1/2	shallots, finely chopped		60 g
14	button (white) mushrooms, sliced		200 g
2 tbsp	butter, unsalted		28 g
1 tbsp	olive oil		15 mL
2	bay leaf		0.4 g
1 sprig	fresh thyme		0.4 g
1/2 cup	white wine		125 mL
1/2 cup	chicken broth		125 mL
1 1/2 tbsp	tomato paste		23 mL
	salt to taste
	ground pepper to taste

Before you start

Method

1. Coat the chicken with flour. Prepare the vegetables: Finely chop the garlic and shallot; slice the mushrooms.
2. Heat the butter in a pan, over medium heat and sauté the pieces thoroughly on each side until golden, about 6-7 min. Set them aside on the warmed serving plate in the oven.
3. Add the oil to the pan and heat. Add the garlic and shallot, bay leaf, and thyme. Cook 2-3 min. Pour in the white wine then scrape the bottom of the pan thoroughly as the wine comes to a boil.
4. Add the chicken back in. Add the warm broth and the tomato paste, cover, and simmer. Turn the chicken pieces 2 or 3 times during the cooking. Add the mushrooms to the pan after the chicken has cooked 30-35 min. Cook an additional 10-15 min. Add salt and pepper to taste. Serve.

Recommended side dishes

• Blanched Green Beans
• Blanched Broccoli
• Microwaved New Potatoes
• Parmesan Fennel
• Buttered Salsify