1 Tbsp Clarified Butter
2 Tbsp Olive Oil
4# Skinned, Chicken Thighs (w/ bone)
2 Red Onions - sliced
3 Cloves Garlic - minced
14oz Can of Diced Tomatoes
2 Tbsp Fresh Flat Leaf Parsley- chopped
6 Fresh Basil Leaves - torn into shreds
1 Tbsp Sun-dried Tomato Paste
2/3 Cup Dry Red Wine
Salt & Pepper
8oz Button Mushrooms - sliced


Preheat oven to 325°F. Combine the butter and the oil into an already heated enameled, oval shaped Dutch Oven on the stovetop. Brown the chicken thighs over medium-high heat until well browned. Transfer the chicken to a plate with a slotted spoon.

Add the onions and garlic to the pot and cook over low-heat for 10 minutes, stirring often, until softened and golden. Add the can of tomatoes, the herbs, sun-dried tomato paste and wine. Season to taste with the salt and pepper. Bring to a boil. Return the chicken, pushing the thighs well into the sauce.

Cover and cook in the preheated oven for 50 minutes. Add the mushrooms and cook for an additional 10 minutes.

Serve with a good, crusty bread.