Chicken with red onion and mushrooms

Heat the butter with the oil in a frying pan. Bake the onion rings soft and glassy.

Put the chicken meat in the pan and spoon it through the onions. Bake everything for another minute.

Add the white wine, stock, thyme leaves, garlic from the squeezer and a little salt and pepper. Stir everything well together.

Bring the added moisture to the boil and reduce the heat source. Let everything simmer for about 25 minutes on a low heat. Add the mushrooms after 20 minutes and stir in the meat.

When the dish is ready, stir in the crème fraîche. For a slightly thicker sauce, bind the frying liquid with all-in-one.

Tasty with rice or pasta and broccoli.