Instructions

1. 1

   Season chicken thighs with salt and pepper, sear skin-side down in olive oil until golden, then remove.

2. 2

   Add butter to the same pan and saute shallots, garlic, and mushrooms until moisture evaporates.

3. 3

   Pour in white wine, scrape up browned bits, and reduce by half.

4. 4

   Add tomato puree, chicken stock, and thyme, return chicken, cover, and simmer for 25 minutes.

5. 5

   Uncover and reduce for 5 more minutes to thicken, then adjust seasoning.

6. 6

   Finish with chopped parsley and serve with mashed potatoes or baguette.

Tips

Nutrition (per serving)