Fancy name for a pretty simple dish!

All we did for this was dredge about a pound of chicken pieces (legs, thighs, breasts, all of it!) in flour, salt, and pepper. We heated a little olive oil in a pan and browned the chicken really quickly on all sides and then took it out of the pan. We added 2oz of medium diced onion, 2oz medium red peppers (we didn't have green like the recipe called for), and 1 clove of minced garlic and sauteed them. Then we added 2oz of sliced mushrooms a pinch of dried thyme and kept sauteeing until the mushrooms were soft and tender.

We deglazed the pan with 2oz of white wine then added a cup of chicken stock and half a cup of tomato concassee (basically pureed tomatoes).

We threw the chicken back into the pan and covered and cooked it for 30minutes until the chicken was done and served it! (Don't turn up the heat too much! We don't want it burn!). I'm not a huge fan of peppers so if I made it again at home I wouldn't add them but they did add a lot of the flavor to the dish so I'd had to season a little more, but overall it was really good and a simple one pan dish!