Provencal Chicken with Mushrooms

Ingredients (serves 4)

• 1.3kg chicken pieces
• 30g butter
• 2 tablespoons olive oil
• 2 red onions, quartered
• 4 garlic cloves (skin on)
• 2 dried bay leaves
• 12 sprigs thyme
• 400g can diced tomatoes
• 2 cups chicken stock
• 1 cup white wine
• 700g baby coliban potatoes
• 200g Swiss brown mushrooms
• 2 stalks celery (including leaves), chopped
• 2 teaspoons white sugar
• 400g can cannellini beans, drained, rinsed

Method

1. Season chicken pieces with salt and pepper. Heat butter and oil in a heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5 minutes or until golden. Remove to a plate. Add onions, garlic, bay leaves and thyme to pan. Cook for 5 minutes or until soft. Return chicken to saucepan.
2. Add tomatoes, stock, wine and potatoes. Bring to the boil. Add potatoes. Reduce heat to medium-low. Cover and simmer for 30 minutes or until potatoes are tender and chicken cooked through.
3. Add mushrooms, celery, sugar and beans. Cook for 5 minutes or until mushrooms are heated through. Remove bay leaves. Season with salt and pepper. Serve.