Chicken chasseur, for 2

• 1 onion
• 1 packages chestnut mushrooms
• 1 clove garlic
• 1 tsp dried thyme
• 1 tbsp tomato puree
• 185 ml red wine, Merlot works well
• 400 ml chicken stock
• 4 chicken thighs or drumsticks, skin on
• 2 large potatoes

1. Chop the onion and halve any large mushrooms.
2. Put the oven on to heat to 180C.
3. Fry the onion in a knob of butter or 1 tbsp vegetable oil in a large, oven-proof high-sided frying pan.
4. Once the onion has softened, add 1 tsp chopped garlic or 1 chopped garlic clove.
5. After 1 minute, add the mushrooms.
6. After 1 minute, add the wine, then stir in tomato puree, and 1 tsp dried thyme and the chicken stock, and bring to the boil.
7. Lie the chicken pieces on top, skin-side up, season generously with black pepper, and roast in the oven.
8. Peel the potatoes, and boil for 10 minutes.
9. Drain, drizzle with oil or fat, and roast for 45 minutes, or until golden and crisp.
10. When the chicken and potatoes are nearly ready, steam the greens in a pan with a splash of water over a low heat for 10 minutes.

onion, chestnut mushrooms, clove garlic, thyme, tomato puree, red wine, chicken stock, chicken, potatoes

Taken from cookpad.com/us/recipes/346635-chicken-chasseur-for-2 (may not work)