Braised Chicken With Tomatoes And Mushrooms
This simple, downhome chicken dish comes together easily with few ingredients and no fuss. To make it even heartier, serve the chicken and sauce over buttered noodles or steamed white rice.
Note: Canned “chef’s-cut” tomatoes resemble canned stewed tomatoes, coarsely chopped. If you can’t find the chef’s-cut variety, buy stewed tomatoes and break them into chunks as they begin to cook.
- 2 thick-cut bacon slices
- 1 whole frying chicken, about 3 lbs, cut into 8 serving pieces (breasts, legs, thighs, wings), skin removed
- sea salt
- freshly ground black pepper
- olive oil, as needed
- 2 shallots, sliced into thin rings
- 1/4 cup dry white wine
- 1 28-oz can chef’s-cut (or stewed) tomatoes, with juice
- 12 oz white or crimini mushrooms, thickly sliced
- chopped flat-leaf parsley, for garnish
- Heat a large, deep skillet over medium heat and add the bacon. Cook until it renders about 2 tablespoons of fat and is slightly crisp around the edges, 2-3 minutes per side.
- Transfer to paper towels and pat off excess fat. order mushrooms canada Tear into small pieces.
- Season the chicken with salt and pepper and add to the drippings in the pan. (Note: If there is less than 1 tablespoon of fat in the skillet, add a little olive oil.) Sear until beginning to brown, about 4 minutes per side. Transfer to a plate.
- Add the shallots and white wine, scraping up brown bits, until softened and the liquid is reduced, 2-3 minutes.
- Add the tomatoes and season with salt and pepper. Bring to a light simmer and cook 1 minute (breaking up tomatoes, if using stewed). Add the cooked bacon and stir to combine.
- Return the chicken and any accumulated juices to the skillet and nestle into the tomato mixture. Reduce the heat to low, cover, and braise 30 minutes. Turn the chicken pieces over and braise, uncovered, 15 minutes longer.
- Add the mushrooms to the pan, stirring to combine. Continuing braising, uncovered, 15 minutes longer.