Italian Chicken with Mushrooms

Serves 4

8 broiler-fryer chicken thighs
½ cup white wine
2 tbsp tarragon vinegar
¼ cup chopped celery, onions, and green peppers
1 clove garlic – minced
¼ cup olive oil/butter
½ tsp basil
4 tbsp tomato paste
½ lb of fresh mushrooms, finely sliced
1 tsp salt
½ tsp pepper

Mix together wine, vinegar, celery, onions, green peppers, garlic, olive oil, and basil. Pour over chicken thighs and marinate in refrigerator over night. Melt butter in large frying pan. Remove chicken thighs from marinate. Brown chicken in hot butter. Place chicken in 2 quart baking dish. Stir tomato paste into remaining marinate. Add mushrooms. Sprinkle chicken with salt and pepper and pour marinate over chicken thighs. Cover and bake at 350˚F for 1 hour. May be served on noodles.

Julia Child’s Stuffed Mushrooms

12 lg. Mushrooms
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted


Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.