Message #140421

[Jade]

Heat 12-inch skillet to med-high heat; add oil and 1 TBL butter. Trim excess skin off chicken, season with spice blend, salt, and pepper. Place chicken skin side down in hot oil and sear until golden brown (about 3-5 min). Turn chicken and sear opposite side. Remove chicken from pan and rest on plate.

Add remaining butter and mushrooms. Saute stirring occasionally, until browned and most of the liquid has evaporated (about 4-6 min). Add onion and garlic to pan and saute another 3-4 min. Sprinkle flour into pan, stirring often to make a light brown roux (about 4-5 min)

Add tomato paste and stock. Bring to a boil and reduce to a simmer. Return chicken to pan skin side down and cook 30 min, turn chicken and cook for another 30 min. Add basil at end of cooking time. Serve with rice or noodles.