Ingredients
4 chicken thighs (skin-on, bone-in)
2 cups mushrooms (sliced)
1 large onion (diced)
2 cloves garlic (minced)
1 cup chicken stock
1 cup dry white wine
2 tablespoons tomato paste
1 tablespoon fresh parsley (chopped)
Salt and pepper to taste
1 tablespoon olive oil
Method
Heat olive oil in a large pan over medium heat. Sear the chicken thighs skin-side down until golden brown, about 5-7 minutes.
Add the diced onion and minced garlic to the pan. Cook for 3-4 minutes until the onion becomes soft and translucent.
Stir in the sliced mushrooms. Continue to cook for another 5 minutes until they are tender.
Add the white wine, chicken stock, and tomato paste. Bring the mixture to a simmer.
Return the chicken to the pan. Cover and cook for 25-30 minutes on low heat until the chicken is cooked through. Season with salt, pepper, and parsley before serving.
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