Turkish chicken ragout with peas and mushrooms

Ingredients for 4 servings:

• 600 g chicken thighs
• 40 g butter
• 30 ml vegetable oil
• 280 g peas from the can
• 1 tbsp flour
• 2 cloves garlic
• 200 g mushrooms
• 2 shallots
• 1 tomato(s)
• 1 tsp thyme, dried
• 1 pinch of chili powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Skin the chicken thighs, remove the meat from the bones, and dice them. Heat the butter and oil in a sufficiently large pan and brown the chicken pieces on all sides. In the meantime, dice the shallots and garlic cloves, trim and quarter the mushrooms, peel the tomato, and dice the meat. Add the shallots, diced tomatoes, and mushrooms to the chicken. Sauté briefly, then cover and simmer for 10 minutes. Sprinkle a tablespoon of flour over the dish, stir, and add 100 ml of water. Add the thyme and peas, then season with salt, pepper, and chili. Cover and simmer for another 15 minutes on low heat. Serve with pilaf.