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  Chicken in wine & tomato sauce (poulet mare
 
Yield: 4 Servings
 
3 lb CHICKEN CUT INTO SERVING PIE Salt & pepper      2 tb Butter
2 tb Olive oil      1 1/2 c Mushrooms thinly sliced
1/2 c Finely chopped onions      1/2 ts Finely minced garlic
1 Bay leaf      2 Sprigs fresh thyme
1/2 c Dry white wine      2 c Cored and diced tomato
1/4 c Tomato paste      1/2 c Chicken broth
2 Sprigs fresh parsley
 1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces skin side down. Cook until golden brown on one side about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from the skillet then scatter the mushrooms over the chicken. add the onion garlic bay leaf and thyme and cook about 5 min. 3. Add the wine and stir well. add the tomatoes tomato paste chicken broth and parsley. bring to a boil. cover and simmer for 10 min. 4. dicard the herbs before serving.

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