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Belgian   -   Chicken With Tomatoes And Mushrooms   adapted from Everybody Eats Well In Belgium

  • 3 Tablespoons Olive Oil
  • 4 Pounds Chicken Breast -- chopped
  • Salt And Pepper -- to taste
  • 1 Teaspoon Paprika
  • 2 Medium Onions -- chopped
  • 1/2 Pound Mushrooms -- sliced
  • 2 Cloves Garlic -- finely chopped
  • 1 Tablespoon All-Purpose Flour
  • 1 Cup White Wine
  • 2 Large Tomatoes -- chopped
  • 2 Tablespoons Tomato Paste
  • 1/2 Teaspoon Thyme
  • 1 Large Bay Leaf
  • 1 Tablespoon Parsley -- finely chopped
Directions Heat the oil in a large pan, saute chicken until golden brown. Remove chicken from pan and season with salt, pepper and paprika. Set aside. Add onions and mushrooms. Cook stirring gently over high heat until softened but not browned, 3 minutes. add garlic and flour and continue to cook for about 30 seconds. add wine and stir. Return chicken and add tomatoes, tomato paste, thyme, and bay leaf. Season with salt and pepper. Cover the dutch oven, and simmer for 30 minutes. Then cook, partially covered until the chicken is very tender, 20 to 30 minutes. The sauce will ave reduced somewhat and thickened. Taste and adjust seasoning. Remove the bay leaf, sprinkle with the parsley and serve.
Serves 4
Time to Make 0:00

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