Oil
2 kgs chicken thigh fillets
8 small onions
500 g Swiss brown
mushrooms ((quartered if large)
2 cups chicken stock
1 cup red wine
2 tbs Dijon mustard
2 tbs chopped parsley
1 tsp cornflour and water
In a wide frying pan, heat the oil and add chicken and onions. Cook uncovered over medium heat until chicken and onions are well browned on all sides (about 20 minutes). Lift out and set aside.
Add mushrooms to pan and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned. Lift out and add to chicken and onions.
Pour stock into pan, scraped browned bits free and boil over high heat until reduces to 1 cup.
Return chicken, onions, and mushrooms to pan, stir in wine and mustard. Bring to a boil, cover, reduce heat, and simmer until meat near bone is no longer pink when slashed (about 30 minutes). Stir in parsely and return to simmering.
With a slotted spoon, lift out meat and vegetables and arrange on a serving dish. Combine cornflour and water and add to cooking juices. Bring to a boil, stirring, pour over chicken and serve.
Goes with with Potatoes Gratin
