Chicken ragout in onion sauce

Ingredients

• 800 g Chicken pieces (I usually prefer thighs)
• 4 pcs Onions, thinly sliced
• 2 clove Garlic, minced
• 400 ml Tomato puree
• 600 ml Dry red wine
• 350 ml Homemade chicken stock
• 4 tbsp Butter, unsalted
• 1 tbsp Olive oil
• 2 pcs Bay leaves
• 1 tsp Thyme, dried
• 2 pinch Salt
• 2 pinch Freshly ground black pepper
• 1 tbsp Whole wheat flour

Method

1. Add the olive oil and 2 tablespoons butter in a skillet over medium heat.
2. Brown the chicken parts on both sides and transfer to a platter.
3. Add the onions to the skillet and sauté until soft
4. Drain the fluid through a sieve over a small bowl. Remove extra fat from the top and set the bowl aside.
5. Sprinkle salt and pepper over the chicken pieces and put them back on the skillet. Add the puréed tomatoes, garlic, thyme, and bay leaves. Add the wine and chicken stock, enough to cover the chicken.
6. Simmer for 20 minutes without the lid, then remove the chicken and transfer to a platter. Discard the bay leaves.
7. Put back the onions and the juices to the pan then adjust seasonings if necessary.
8. Melt the remaining butter.
9. Add this to the saucepan and simmer until the sauce is thick enough to coat the back of a spoon.
10. Pour the sauce over the chicken and sprinkle with parsley.