Chicken Cacciatore

From Sunset's Easy Basics book - put here for easy reference

2 T olive oil
2 T butter
1 chicken (I use 6 thighs instead)
1/2 lb mushrooms
1 med. onion
2 cloves garlic smashed and chopped
2 T parsley
1/2 C. water
1/2 C. white wine or chicken broth (I use chicken broth usually)
1 6 oz. can tomato paste
1/2 t salt (way reduced from original of 1 1/2 - yikes)
1/4 t majoram, oregano and thyme

Heat oil and butter in in a frying pan over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside. Save 3 T drippings (there never is that much though.)

Add mushrooms, onion, and garlic to pan; reduce heat to medium and cook stirring, until onion is soft. Stir in parsley, water, broth, tomato paste, salt, marjoram, oregano, and thyme. Return chicken to pan. Bring to a boil; cover, reduce heat, and simmer until meat near thighbone is no longr pink when slashed (40 to 45 minutes). Makes 4 servings (or so).