8 chicken thighs, skin on
Sea-salt flakes and freshly ground black pepper, to season
25g unsalted butter, plus extra 50g
1 Tbsp extra virgin olive oil
2 brown onions, sliced into rings
400g button mushrooms, quartered
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried marjoram
½ cup dry vermouth
2 cups chicken stock
400g can crushed tomatoes
1 Tbsp plain flour
Flat-leaf parsley leaves and green salad, to serve
Season chicken well. Heat butter and oil in a heavy-based frying pan on medium. Cook chicken for 5 minutes, turning, until well-browned. Set aside.
Add onion to same pan and cook until just softened, then add mushroom and cook for 10 minutes, until starting to caramelise. Add garlic and dried herbs and cook for 30 seconds.
Return chicken to pan, pour in vermouth and boil for 1 minute. Add stock and tomatoes and bring to simmer. Mix in flour and extra butter. Reduce heat to low and simmer for 30 minutes, until chicken is cooked through and sauce has thickened. Garnish with parsley and serve with green salad.