4 Servings

Cook Time: 1 hour

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Ingredients 2 tbl Extra light Olive Oil 2 tbl butter 1 pound bone in chicken (I prefer thighs) 1/2 lb mushrooms, stems removed and sliced 1 medium sized onion chopped coarsely 1 green pepper, seeded and chopped coarsely 2 cloves garlic, minced 2 tbl chopped parsley (optional) 2 cups white wine or chicken broth 2 cans (6oz) tomato paste 1 1/2 tsp salt 1/4 tsp each marjoram, oregano, and thyme leaves

Directions

Heat oil and butter in a wide frying pan over medium high heat. Add chicken and cook, turning until browned on all sides. Remove chicken and set aside. Pour off and discard all but 3 tablespoons drippings.

Add mushrooms, onion, green pepper and garlic to pan; reduce heat to medium and cook, stirring, until onion is soft. Stir in parsley, wine, tomato paste, salt, marjoram, oregano, and thyme. Return chicken to pan. Bring to a boil; cover, reduce heat, and simmer until meat registers 165 degrees. (40 to 45 minutes).