Chicken Ragout

• 1/4 cup butter
• 2 cups sliced onions
• 1 lb cremini mushroom, sliced
• 4 boneless skinless chicken breast halves
• 4 boneless skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 cup red wine
• 1 (2 ounce) envelope knorr leek soup mix
• 1 teaspoon dried fines herbes
• 2 cups chicken broth
• 1 bay leaf

1. Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
2. Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
3. Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
4. Add in chicken; brown it on each side.
5. Deglaze pan with the wine, scraping up any browned bits on the bottom.
6. Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
7. Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
8. Remove bay leaf and serve.

butter, onions, cremini mushroom, chicken, chicken thighs, salt, pepper, vegetable oil, red wine, fines herbes, chicken broth, bay leaf

Taken from www.food.com/recipe/chicken-ragout-218708 (may not work)