Chicken, breast and thighs cup up 3 – 4 lb
Flour as needed
C.H.E.F. Roasted Garlic Oil ¼ cup
C.H.E.F. Candied Tomato Tarragon Compote 1 Bottle
Dry white wine ½ cup
Bay leaf ½
Mushrooms, shiitake & crimni sliced thin 1 cup
1. Dredge chicken with flour and sauté in Roasted Garlic Oil until golden brown.
2. Add chicken, Candied Tomato Tarragon Compote, wine, mushrooms, bay leaf to heavy pot and simmer covered for 1 hour or until tender.
3. Serve with boiled pasta or sautéed tiny new potatoes.