Chicken Cacciatore

From Sunset's Easy Basics book - put here for easy reference

2 T olive oil
2 T butter
1 chicken (I use 6 thighs instead)
1/2 lb mushrooms
1 med. onion
2-3 cloves garlic smashed and chopped
1/4 C. parsley
1/2 C. water
1/2 C. white wine or chicken broth (I use chicken broth usually)
1 6 oz. can tomato paste
1/2 t salt
1/2 t majoram, oregano and basil
1/4 t thyme

Heat oil and butter in in a frying pan over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside. Save 3 T drippings (there never is that much though.)

Add onions to pan saute for 4 min until they start to turn color. Add garlic, cook 1 min. Reduce heat to medium, add mushrooms cook till mixure is starting to soften and blend.
Stir in parsley, water, broth, tomato paste, salt, marjoram, oregano, basil, and thyme. Return chicken to pan. Bring to a boil; cover, reduce heat, and simmer until meat near thighbone is no longer pink when slashed (30-40 minutes). Makes 4 servings (or so).