Chicken with mushrooms and white wine sauce

800 g chicken thigh, skinless (cubed) 300 g mushrooms 1 onion 2 garlic cloves 2 tbsp olive oil 30 g butter 30 g flour 150 ml white wine 500 ml chicken stock 1 bay leaf 1 sprig of thyme salt pepper

Heat the olive oil with the butter in a wide pot and brown the chicken well on all sides. Remove it and set aside.

In the same pot, sauté the finely chopped onion until softened. Add the garlic and mushrooms and let them take on some color.

Sprinkle in the flour, stir, and deglaze with the white wine. Let it cook for 2–3 minutes for the alcohol to evaporate.

Add the stock, bay leaf, and thyme, then return the chicken to the pot.

Lower the heat and simmer for 40–45 minutes, until the chicken is tender and the sauce thickens.

Adjust with salt and pepper.

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Chicken with mushrooms and white wine sauce

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