Instructions

• Preheat the oil and place the butter. Marinate the chicken and fry the drumsticks and thighs for 5 minutes and flip until a brownish color is attained. Melt the remaining butter in the pan and fry the onions. Put garlic, carrot, and leek along with the mushroom for 2 minutes then pour 200ml chicken broth. Stir in the tomato purée for 5 minutes and add thyme to the remaining broth. Simmer the chicken in the pan at low heat to make it softer. Add the sauce to the chicken and serve.