Chicken with mushrooms and tomatoes

Ingredients for 4 servings:

• 1 chicken, ready to cook
• Salt
• pepper
• Thyme
• 1 tbsp oil
• 1 jar white wine
• 1 cup chicken broth, maybe a little more
• 3 small onions
• 200 g mushrooms
• 4 tomatoes
• 30 g butter or margarine
• ⅛ liter white wine
• 4 tbsp cream
• 1 tsp, heaped cornstarch
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

In delicious white wine sauce

Quarter the chicken. Brush with oil and season with salt, pepper, and plenty of thyme. Brown well on all sides in a roasting pan. Pour in a glass of white wine and chicken stock and simmer on low heat with the lid closed for about 35 minutes. Add a little more chicken stock if necessary. Meanwhile, slice the onions and mushrooms. Blanch the tomatoes in boiling water, peel them, and dice the flesh. Remove the chicken from the pan and sauté the vegetables in butter for a few minutes. Pour in the wine and bring to a boil for 5 minutes. Return the chicken pieces to the pan and heat through. Season to taste with salt, pepper, and sugar. Finally, mix the cornstarch with the cream to thicken the sauce. Serve with rice or baguette and salad.