Chicken Ragout

• cup butter↗1⁄4
• cups sliced onions2
• lb cremini mushroom, sliced↗1
• boneless skinless chicken breast halves↗4
• boneless skinless chicken thighs↗4
• teaspoon salt↗1
• teaspoon pepper↗1⁄2
• tablespoons vegetable oil↗2
• cup red wine↗1
• (2 ounce) envelope knorr leek soup mix↗1
• teaspoon dried fines herbes1
• cups chicken broth↗2
• bay leaf↗1

Step-by-step instructions

1. 1

   Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.

2. 2

   Add in mushrooms; cook/stir for 4 minutes; set mixture aside.

3. 3

   Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.

4. 4

   Add in chicken; brown it on each side.

5. 5

   Deglaze pan with the wine, scraping up any browned bits on the bottom.

6. 6

   Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.

7. 7

   Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.

8. 8

   Remove bay leaf and serve.