Ingredients Jump to Instructions ↓

  1. 2 oz 56g Dried boletes*

  2. 1 Garlic clove - minced

  3. 1 Small onion - chopped

  4. 3 tablespoons 45ml Butter

  5. 3 tablespoons 45ml Olive oil

  6. 1 Chicken - (2 1/2 to 3 1/2 lbs) - cut into quarters

  7. 3 Fresh tomatoes - chopped

  8. 15-oz can peeled tomatoes

  9. 1 teaspoon 5ml Chopped fresh thyme

  10. 1/4 tspn dried thyme

  11. 1/2 cup 118ml Dry white wine Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Alternate Mushrooms: Common Store Mushroom Soak the mushrooms in warm water for about l5 minutes. Squeeze dry and chop into small pieces. Reserve the mushroom liquid. In a saute pan or skillet, saute the mushrooms, garlic, and onion in the butter for about 3 minutes. Remove the mushrooms with a slotted spoon, leaving some of the butter in the pan. Set the mushrooms aside. In the same saucepan, add the oil and saute the chicken until browned. Add the mushrooms, tomatoes, herbs, wine, and reserved mushroom liquid. Add salt and pepper to taste. Cover and cook over low heat for about 30 to 45 minutes or until the chicken is tender. This recipe yields 4 main course servings.


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