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– 4-5 chicken thighs, skin on – 1 tbsp olive oil – 1 tbsp unsalted butter – 1 tbsp all-purpose flour – 1 shallot, minced – 1/4 cup white wine – 8 oz crimini mushrooms, or baby bella, sliced – 2 tbsp tomato paste
Pat dry the chicken thighs with a paper towel. Sprinkle salt and freshly ground pepper over both sides of the thighs.
To the pot, add the unsalted butter and the all-purpose flour. Stir the two together to create a bubbly roux.
In a large, heavy-bottom pot, add the tablespoon of olive oil. Warm over high heat. Carefully add the chicken thighs in, skin-side down.
To the pot, add the unsalted butter and the all-purpose flour. Stir the two together to create a bubbly roux.
Add the sliced mushrooms to the pot and sauté for a few minutes, until the mushrooms are softened.
Bring the mixture to a boil over high heat, then reduce the temperature to medium-low and cover with a lid.