Ingredients

1. Heat a large heavy-based saucepan over medium-high heat.
2. Add the butter and olive oil.
3. When the butter starts to foam, brown the chicken pieces for 3-4 minutes on all sides - you may need to do this in batches.
4. Remove and set aside.Add the onion to the pan and sauté for 5 minutes, or until lightly coloured.
5. Add the mushrooms and sauté for a further 5 minutes, then pour in the wine and bring to the boil.
6. Add the stock, thyme sprigs, tomatoes and chicken pieces.
7. Bring to a simmer, then cover and cook for 10 minutes.Remove the lid and simmer for a further 15 minutes, or until the chicken is tender and the sauce has reduced.
8. Season to taste with salt and freshly ground black pepper, sprinkle with the parsley and extra thyme sprigs and serve.Variations Add a tablespoon of sherry with the wine for enhanced flavour - or use red wine instead of white.
9. For apricot chicken, add 400 ml apricot nectar and 8-10 dried apricots with the stock; omit the mushrooms, tomatoes and wine.
10. For Basque-style chicken, use 100 g mushrooms and add 100 g diced ham, and 1 red and 1 green capsicum, cut into strips.