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Melt the oil and butter in your favourite large flameproof casserole. Fry the chicken in the casserole over moderate heat for 5-10 minutes until well coloured on all sides. Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
Add the onion and garlic to the pan and fry gently until soft. Return the chicken to the pan, add the mushrooms and wine and simmer for 10 minutes. Add the tomatoes, herbs and salt and pepper to taste, then cover and simmer for a further 35 minutes or until the chicken is nice and tender.
1 oz butter 25g
2tbsp olive oil
4 chicken portions
1 medium onion, skinned and chopped
2 garlic cloves, skinned and crushed
8oz button mushrooms, sliced 225g
1/2cup dry white wine 1/4pt/140ml
14oz can tomatoes, drained 400g
2tsp dried mixed herbs
1tsp dried oregano salt & freshly ground pepper