Chicken Chasseur or Hunter's Chicken also know as Chicken Cacciatore

Traditional meal in Italy and France with different names and amounts of tomato flavor Herbs depend on what's in the cabinet. Fresh spices are better, use 3x more fresh than dried.

• Bone-in Skin-on Chicken (Breasts) or about 4 lbs chicken
  
• 1/2 cup olive oil
  
• Small to medium chopped onion
  
• Salt and pepper to taste
  
• 3 - 4 teaspoons total dried Herbs - basil, oregano, thyme, bay leaf and possibly small amts of rosemary and sage
  
• 2 large cloves of garlic
  
• 1 cup Chicken stock
  
• 1 Cup Wine (I prefer dry white)
  
• 4 oz. Italian tomato paste
  
• 1 1/2 cup mushrooms
  

Clean and dry chicken. Add salt and pepper and brown to nice dark color in olive oil over med hot heat. Remove chicken reduce heat to medium, add onion, then herbs, then garlic. Add wine and stock and then tomato paste. Add back chicken. Cover for 20 minutes then add mushrooms for an additional 10 minutes. Season as you prefer and pour mushroom sauce over chicken. Great with pasta or red potatoes. There will be extra sauce which is great on pasta the next night