Chicken Chasseur - cooking recipe

Ingredients

4 chicken breast fillets, cut into bite sized pieces (or 8 chicken thighs)
2 tablespoons oil
1 large onion, chopped
3 garlic cloves, chopped finely
1 (14 ounce) can chopped tomatoes
1/2 cup white wine
2 tablespoons tomato paste
1 chicken stock cube
9 ounces button mushrooms
fresh mixed herbs
salt and pepper

Preparation

Heat oven to 400\u00b0F.
Heat oil in a deep based oven proof casserole dish / dutch oven. A cast iron dish is ideal. Brown the chicken thighs or lightly cook the breast fillets. When the chicken is lightly brown add the onions and garlic and cook slowly until the onions are clear.
Add the can of tomatoes, the white wine, the tomato paste and stock cube and heat through. Place the lid on and put into the preheated oven for one hour.
Add the button mushrooms, the mixed herbs and replace into the oven for a further thirty minutes. Some people like a browned top to their chicken Chasseur in which case do not replace the lid of the casserole dish for the last thirty minutes of the cooking time. Season to taste and serve. Thicken with more tomato paste if required.