INGREDIENTS
1 kg
Chicken legs and thighs, free range
300 g
Button mushrooms
2 cloves
Garlic
10
Pcs shitake mushrooms
2
Red onions, large
2
Tomatoes, large
2 cups
Chicken stock
1 tsp
Dijon mustard
1
Black pepper, freshly ground
1 tsp
Paprika
1
Salt
4 tbsp
Butter
1 1/2 cups
White wine