Provencal Chicken with Mushrooms

Serves: 4

1.3kg chicken pieces
30g butter
2 tablespoons olive oil
2 red onions, quartered
4 garlic cloves (skin on)
2 dried bay leaves
12 sprigs thyme
400g can diced tomatoes
2 cups chicken stock
1 cup white wine
700g baby coliban potatoes
200g Swiss brown mushrooms
2 stalks celery (including leaves), chopped


Season chicken pieces with salt and pepper. Heat butter and oil in a heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5 minutes or until golden. Remove to a plate.

Add onions, garlic, bay leaves and thyme to pan. Cook for 5 minutes or until soft. Return chicken to saucepan.

Add tomatoes, stock, wine and potatoes. Bring to the boil. Add potatoes. Reduce heat to medium-low. Cover and simmer for 30 minutes or until potatoes are tender and chicken cooked through.

Add mushrooms and celery. Cook for 5 minutes or until mushrooms are heated through. Remove bay leaves. Season with salt and pepper. Serve.

Photo and recipe from http://www.taste.com.au/recipes/14566/provencal+chicken+with+mushrooms