Chicken Cacciatore

8 chicken thighs 8
1 small onion, chopped 1
2 large garlic cloves, chopped 2
225 g button mushrooms, chopped 1/2 lb
300 ml canned tomatoes, drained & chopped 1 1/4 cup
1/2 beef boullion cube 1/2


In a large deep skillet; heat oil over high heat. Add thighs skin side down and brown for 3 to 5 minutes or until golden. Turn and lightly brown other side. Remove to platter. Pour off all but 2 tablespoons (30 ml) oil.

Reduce heat to medium. Stir in onion and garlic. Stir in mushrooms. Cook for about 5 minutes, stirring occasionally until vegetables begin to soften. Add tomatoes. Crumble boullion cube into mixture. Return chicken to skillet and cover. Reduce heat to low. Simmer for 25 to 30 minutes or until thighs are tender.

Transfer chicken to platter. Boil down juices over medium heat until lightly thickened. Pour over chicken.

Serves 4