Braised chicken thighs with mushrooms and tomatoes

Ingredients for 6 servings:

• 6 chicken legs
• 5 tbsp vegetable oil
• salt and pepper
• 5 tbsp flour
• 2 m.-sized onion(s)
• ½ liter chicken broth
• ¼ liter white wine
• 500 g mushrooms, from the can
• 800 g tomatoes, chopped from the can
• 6 tsp parsley, chopped
• 3 tsp chopped basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the chicken thighs and pat dry. Season with salt and pepper. Brown the chicken thighs on both sides in a roasting pan. Dice the onions and remove the chicken thighs. Add the diced onions and mushrooms to the pan juices and sauté. Stir in the flour and let them brown lightly. Pour in the chicken stock and white wine. Add the chopped tomatoes, stir well, and bring to a boil. Add the parsley and basil and stir well again. Toss the chicken thighs in the mushroom and tomato sauce. Simmer with the lid closed for about 30 minutes. Serve with cooked potatoes.