Hunter-Style Chicken Stew (Chicken Chasseur)-2

Preparation Steps: 1. Season chicken legs with salt and pepper. Sear the skin side in a pan with olive oil and butter until golden brown and crispy, then remove. 2. Using the chicken fat in the original pan, sauté minced onions until fragrant. Then, add sliced mushrooms and minced garlic and cook until colored. 3. Pour in white wine and bring to a boil over high heat for 3 minutes to evaporate the alcohol. Then, stir in tomato paste and thyme. 4. Pour in chicken broth and return the chicken legs. Cover with a lid and simmer over low heat for 30 to 40 minutes until the chicken is tender. 5. Remove the lid and turn up the heat to reduce the sauce until it thickens and coats the chicken. Serve.