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