Chicken, Tomatoes and Mushrooms

Chicken, Tomatoes and Mushrooms

Main Course 

You can also use 4 boneless skinless chicken thighs or small chicken breast fillets in this recipe. Reduce cooking time to 25 minutes.

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 small shallots
  • 8 oz button mushrooms
  • 2 Tbsp olive oil
  • 2/3 cup white wine
  • 4 large chicken thighs
  • 1 cup canned diced tomatoes. undrained
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tsp cornstarch
  • 2/3 cup chicken broth
  • salt, to taste

Preparation

1. Peel the shallots. Cut the mushrooms into quarters. Place the shallots in the bowl fitted with the ultrablade knife. Mince at speed 11 for 10 seconds. Scrape down the sides of the bowl.

2. Replace the ultrablade knife with the mixer. Add olive oil and white wine. Launch the P1 simmer program at 270°F for 5 minutes.

3. At the end of the program, add the chicken, tomatoes, thyme, bay leaf and cornstarch dissolved in the broth. Season with salt. Launch the P2 simmer program at 200°F for 50 minutes. After 20 minutes, add the mushrooms and cook the remaining 30 minutes. At the end of cooking, serve immediately.