Ingredients
45 ml olive oil
1.2 kg of chicken thighs
200 g onions
1 carrot
2 cloves garlic
220 g mushrooms
260g canned tomatoes
250 ml red wine
some bay leaves
a few sprigs of fresh thyme
salt and pepper
Preparation:
In a saucepan, heat the oil over medium heat.
Sauté the chicken, a few at a time, until brown on all sides, for about 10 minutes. Remove from heat and reserve.
Finely chop the onion and garlic. Finely slice the mushrooms. Peel and cut the carrots into thin slices.
Sauté onion and garlic in a saucepan for 3 minutes until they are tender, adding a little oil if necessary.
Add the carrots and mushrooms and cook 3 minutes until the mushrooms have released their water.
Add the tomatoes, wine, bay leaves and thyme. Mix well and bring to boil.
Incorporate then the chicken, salt and pepper then cover and simmer about 40 minutes, until chicken is tender. Turn the chicken over halfway through cooking.
Serve immediately.