Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Garlic, mushrooms, stewed tomatoes, tomato paste, and herbs combine to make the sauce for this chicken main dish recipe.

Source: Better Homes and Gardens


Recipe Summary

40 mins
25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Season chicken with kosher salt and freshly ground black pepper. In a 12-inch oven-proof skillet with lid cook chicken in hot oil for 10 minutes or until light brown,turning to brown evenly. Drain and reserve 1 tablespoon of the drippings. Remove chicken and set aside.

  • In the same skillet cook the mushrooms, onions, and garlic in reserved drippings until tender. Stir in wine and tomato paste. Cook and stir for 1 to 2 minutes or until most of the liquid has evaporated. Stir in stewed tomatoes, thyme, and bay leaf. Arrange chicken pieces on the tomato mixture. Season chicken with additional kosher salt and freshly ground black pepper. Bring mixture to boiling over medium heat.

  • Cover and bake for 25 to 30 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for legs and drumsticks).

  • To serve, arrange chicken on a platter; spoon sauce over. Sprinkle with parsley and drizzle with lemon juice. Makes 6 servings.

Nutrition Facts

281 calories; fat 10g; cholesterol 92mg; saturated fat 2g; carbohydrates 11g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 32g; vitamin a 194.4IU; vitamin c 11.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 12.4mg; vitamin b6 0.6mg; folate 16.1mcg; vitamin b12 0.4mcg; sodium 278mg; potassium 620mg; calcium 50.5mg; iron 2.9mg.