Serving Size: 8
Preparation Time: 1:00

3 pounds chicken pieces
1/3 cup flour
1/2 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 bay leaf crumbled
2 cloves garlic finely chopped
1 3/4 cups Chicken Stock
3 ounces canned mushrooms

Rinse and pat dry the chicken. Put flour, thyme, and pepper in a large plastic bag. Shake chicken pieces, one at a time, in the bag. Heat butter and oil in a large pot over medium-high heat. Add chicken and brown it on all sides. Reduce the heat to low. Cover pot. Cook 20 minutes, turning the chicken twice. Sprinkle the chicken with bay leaf and garlic. Pour the Chicken Stock and the mushrooms over the chicken. Cover and cook for 30 minutes or until 1/2 the liquid has cooked away. the chicken should be tender. Pour sauce over chicken and serve.

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