Title: Chicken with mushrooms
 Categories: Poultry
      Yield: 6 Servings
 
      3    Ancho chiles; prepared as
           -above
      2 tb Oil
      2 tb Butter
      1    3-1/2 lb chicken; cut up
      1 lb Mushrooms with stems; sliced
      1    Onion; chopped
      1    Clove garlic; chopped
      2 md Tomatoes; chopped
      2    Sprigs epazote (optional)
           Salt and pepper
      1 pn Sugar
      1 c  Chicken stock
    1/2 c  Heavy cream (whipping cream)
     
  Heat oil and butter in skillet and saute chicken pieces until golden.
  Remove to flameproof casserole with lid. Saute mushrooms in remaining
  fat, and add to the chicken, reserving fat. Combine onion, garlic,
  tomatoes, epazote and prepared chiles in the blender. Blend to a
  coarse puree.
  
  Heat fat remaining in skillet.  Add puree and cook for 5 minutes,
  stirring constantly.  Season to taste with salt, pepper, and sugar.
  Stir in stock. Pour over chicken.  Cover and cook over low heat,
  until chicken is tender, about 1 hour.  Just before serving, stir in
  the cream and heat through. Do not boil. Serves 6.