Chicken Thighs Chasseur Recipe

Ingredients

2 pounds Skinless, Boneless Chicken Thighs

2 tablespoons Butter

1 tablespoon Olive Oil

1 clove Garlic, minced

1/2 cup Scallion, chopped

2 tablespoons Onion, minced

1/2 pound Mushrooms, sliced

1 tablespoon Parsley, minced

1/2 teaspoon Thyme, dried

1/2 cup Dry White Wine

3/4 cup Chicken Stock

1/2 cup Tomatoes, peeled, seeded, and chopped

Sprinkle the thighs with salt and pepper and dredge in flour.

In a skillet with oil and butter, brown the thighs over moderately high heat for about 5 minutes and transfer with a slotted spoon to a dish

In the remaining fat, saute the scallions, onion, and garlic until softened.

Add mushrooms, parsley, thyme, salt and pepper and saute for 5 minutes

Add wine and cook over high heat until reduced by half.

Return the thighs to the pan and add chopped tomatoes and chicken stock.

Bring the liquid to a boil, reduce the heat to moderately low, and cook the mixture, covered for 20 minutes.

Sprinkle the dish with parsley and serve.