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Provencal chicken with mushrooms
Provencal chicken with mushrooms
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Ingredients:
  • 1.3kg chicken pieces
  • 30g butter
  • 2 red onions, quartered
  • 4 garlic cloves (skin on)
  • 2 dried bay leaves
  • 12 sprigs thyme
  • 400g can diced tomatoes
  • 510.00 gm chicken style liquid stock
  • 250.00 gm white wine
  • 700g baby coliban potatoes
  • 200g Swiss brown mushrooms
  • 2 stalks celery (including leaves), chopped
  • 9.00 gm white sugar
  • 400g can cannellini beans, drained, rinsed
Instructions:
  • Season chicken generously with salt and pepper. In a heavy-based saucepan over medium-high heat, melt butter with oil. Cook chicken in batches for 5 minutes until golden. Transfer to a plate. Add onions, garlic, bay leaves, and thyme to the pan. Cook for 5 minutes until soft. Return chicken to the saucepan.
  • Combine tomatoes, stock, wine, and potatoes in a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes, or until potatoes are tender and chicken is cooked through.
  • Combine mushrooms, celery, sugar, and beans in the pot. Cook for 5 minutes or until mushrooms are heated through. Discard bay leaves and season with salt and pepper before serving.

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