Chicken Chasseur

It's a classic dish but as easy to make as it is delicious.  As a result it often features on the menu at our place.

I feel the addition of some good homemade relish really adds to the flavour.  I find that plum sauce enhances nearly everything so I often reach for our homemade plum chutney or this year's plum and peach sauce, but don't despair if you don't have your own - there are some good plum sauces available on the supermarket shelves or you can simply use tomato paste or tomato relish instead. 

Ingredients
3 Tbsp of butter (or oil)
10 chicken thighs
10 cloves of garlic, crushed and diced
3 large onions, finely sliced
1 cup of white wine
1 Tbsp of herbs, dried or fresh (mixed, parsley, chives etc)
2 - 3 cups of mushrooms (or more if you prefer), whole or diced in the size you prefer
4 cups of chicken stock (or use water and a stock cube)
2 cups of crushed tomatoes (canned or fresh)
3 Tbsp of Worcestershire sauce
3 Tbsps of good relish or sauce - e.g. plum or tomato
3 Tbsp of cornflour
Salt and pepper as you like it

Method
Melt the butter or oil in a pan and brown the chicken thighs on both sides.  Remove from the pan. 

Add onions and garlic to the pan and saute for around 5 minutes, then move to the side of the pan and add the wine.  Stir gently for another 5 or so minutes. 

Add the chicken stock, the tomatoes, the Worcestershire sauce, the relish and the mixed herbs and mix well.  Return the chicken thighs to the pan and simmer for around 40 minutes.  Add more liquid as needed. 

Add peeled, cleaned mushrooms and simmer for another 5 minutes. 

Add salt and ground black pepper as you like it.

Mix the cornflour into a paste with a little water - about a quarter of a cup. 

Remove the thighs from the pan and use the paste to thicken the sauce, stirring briskly. 

Return the chicken thighs to the pan, mix with the sauce, reheating if necessary until ready to serve.

Serve with rice and vegetables or whatever accompaniments you prefer and enjoy!