Heat the olive oil and butter in a large pot on a stove plate. Brown the chicken pieces all over on medium heat and remove with a slotted spoon. Add the onions, mushrooms and garlic to the pot and sauté on medium heat until caramelized.Return the chicken to the pot and drizzle the lemon juice over. Add the potatoes, chicken stock and thyme. Season with salt and pepper and simmer for 45 to 50 minutes until the chicken is cooked. Mix the corn flour mixture into the sauce and cook for another 5 minutes.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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