2cupsbutton mushroomsor baby bella, cut into quarters or halves (1 pint)
1cupred wine
1tablespoonflour
2tablespoonstomato paste
1 1/2cupschicken stocklow-sodium preferred
1bay leaf
3thyme sprigsfresh or 2 teaspoons dried thyme
1/2teaspoonsea salt
1/2teaspoonblack pepper
Instructions
Heat 1 tablespoon of the oil in a heavy-bottomed pot. Salt and pepper the chicken, and cook for about 5 minutes, turning halfway through so that the outside is golden brown. Set the chicken aside.
Add 1 more tablespoon of olive oil and the onion to the pot, and cook for 5 minutes until softened and translucent. Add garlic, cook for about 1 minute until golden and fragrant. Add the mushrooms, cook for 3- 4 minutes, or until the water has been released and evaporated. Stir in the flour and cook for about 30 seconds. Add the wine slowly. Scrape the bottom of the pan while cooking to get any frond from the bottom. Stir in the tomato paste, thyme, and bay leaf and simmer for 5 minutes.
Return to the chicken to the pot, add the stock, salt, and pepper, and cover and allow to simmer for 15- 20 minutes, or until chicken is cooked through.
Spoon the sauce over the chicken to serve. Chicken skin may be removed before adding the sauce, if preferred. This dish can be served with brown rice or quinoa.