- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 (3 pound) chicken, quartered
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1/2 cup dry white wine
- 2 cloves, crushed
- Pinch cinnamon
- 4 canned tomatoes, crushed
- 1/2 pound chanterelles
- Salt and pepper
In an ovenproof skillet, heat the butter and olive oil over high heat and add the chicken pieces. Cook until light golden brown, remove, and set aside.
Add the onion, carrot, and celery and cook over high heat until softened and browned, about 7 to 10 minutes. Add the chicken parts, drizzle the wine over, and add the cloves and cinnamon. Stir in the tomatoes and cook over medium heat for 15 minutes. Stir in the mushrooms and cook for another 30 to 40 minutes, then adjust the seasoning and serve.