Braised Chicken Mama Knox

• 2 tablespoons vegetable oil
• 4 -5 lbs whole chickens, cut into 10 pieces, skinned and cleaned
• 1 onion, peeled and coarsely diced
• 1 tablespoon butter
• 3 cups beef stock, heated
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon marjoram
• 3 tablespoons tomato paste
• 2 carrots, cut into sticks
• 1 cup parisienne potato
• 1/2 lb mushroom cap (small)
• 1 pinch dried chili pepper flakes
• 1 pinch sage
• salt and pepper, to taste

1. preheat oven to 375*F (190*).
2. heat oil in large ovenproof casserole. when hot, add chicken and cook 4 to 5 minutes over medium heat.
3. turn pieces over, continue cooking 4-5 minutes.
4. add onions, and butter, cook 6 to 7 minutes.
5. pour in beef stock and add herbs, bring to a boil.
6. mix in tomato paste and simmer 1 minute over low heat.
7. place casserole in oven and cook covered for 20 minutes.
8. add carrots and potatoes, continue cooking covered for 15 minutes.
9. add mushrooms and finish cooking 5 minutes.
10. serve.

vegetable oil, chickens, onion, butter, beef stock, thyme, oregano, marjoram, tomato paste, carrots, potato, mushroom, chili pepper, sage, salt

Taken from www.food.com/recipe/braised-chicken-mama-knox-512634 (may not work)