Ingredients

  • 1 pound boneless chicken thighs or 1 pound veal off shank or neck
  • 1/2 ounce butter
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 (4 ounce) can mushrooms
  • 1/2 tablespoon flour
  • 1 cup stock
  • 3/4 cup dry white wine
  • 1 small can tomato paste
  • Bouquet garni
  • Directions

    Cut meat into walnut-sized pieces. Sauté in oil and butter until lightly browned. Remove to saucepan. Sauté chopped onions and mushrooms in remaining oil and butter. Sprinkle with flour. Add stock, wine, tomato paste and bouquet garni and pour over meat in saucepan. Cover and simmer 1 to 1 1/2 hours. Serve with rice.

    Serves 4

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