Chicken with Mushrooms

CHICKEN WITH MUSHROOM (French Cuisine)
Makes 4 Servings

1 Tbsp Olive Oil
1 Tbsp Unsalted Butter
4 Chicken Quarters
12 Oz. Chestnut, Oyster, Shiitake or Chanterelle mushrooms, or a mixture
1 Onion Finely Chopped
¾ Cup Vouray or similar fruity, Medium-Dry White Wine
2 Tbsp Chopped Fresh Tarragon Leaves
½ Cup Regular Plain Yogurt
TT Salt and Freshly Ground Pepper
Garnish Tarragon Sprigs

PROCEDURE:
* Heat oil and butter in a heavy Dutch over add chicken and cook until browned.
* Remove in a slotted spoon.
* Preheat oven to 325F (165C). Cut large mushrooms into quarters and oyster mushrooms into * 1-inch strips.
* Add to pan with onion and cook, stirring occasionally, 5 minutes or until soft.
* Stir in wine and bring to a boil. Return chicken to pan and sprinkle with tarragon.
* Cover tightly and cook in the over 1 hour.
* Using a slotted spoon, transfer chicken and vegetables to a warmed plate and keep warm.
* Boil cooking liquid to thicken slightly.
* Stir in yogurt and reheat gently without boiling.
* Season with salt and pepper.
* Return chicken and vegetables to pan, turn in sauce and heat gently to warm through.
* Garnish with tarragon sprigs and serve.

Cooking Process

Chicken after putting all the ingredients and before putting in the oven.

Chicken After an hour in the oven.

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