Braised Chicken in Mushroom and Tomato Sauce
This braised chicken in mushroom and tomato sauce is the perfect hearty meal. Simple ingredients, one pan meal, comforting and delicious.
Servings: 4 People
Ingredients
- 4 Bone-in, skin on chicken thighs
- 2 tbsp All purpose rub
Mushroom and Tomato Sauce Ingredients
- 1/2 Yellow onion, diced
- 1.5 cups Sliced mushrooms
- 2 tbsp Unsalted butter
- 1 tbsp Tomato paste
- 1 cup Cherry tomatoes
- 1 tbsp Minced garlic
- 2 cups Chicken broth
- 1/2 cup Red wine
- 1 tsp Dried oregano
- 1 tsp Salt
- 1 tsp Pepper
Slurry Ingredients
- 2 tbsp Corn starch
- 2 tbsp Water
Instructions
- Season all sides of the bone-in, skin on chicken thighs with an all purpose rub.
- Drizzle olive oil into the pan or dutch oven and let it heat up to medium heat.
- Place the bone-in chicken thighs skin down on the hot oil. Press down to get the skin nice and crispy.
- Once the skin turns golden brown and is crispy, flip the chicken thighs over and sear the bottom side. When done, remove them from the pan.
- In the same dutch oven, add the chopped onion and sauté until it's semi soft. Add in sliced mushrooms with 2 tablespoons of butter. Continue sautéing the veggies until they are fork tender and all the liquid has cooked out of the mushrooms.
- Next, add a tablespoon of tomato paste, and freshly minced garlic. Cook for 1-2 minutes until fragrant.
- Add the cherry tomatoes, red wine and 2 cups of chicken broth, oregano, salt and pepper. Bring it to a boil and reduce the heat to low.
- Place the chicken thighs back in the dutch oven, cover and simmer over low heat for an hour or until the chicken is fully cooked through.
- If the sauce is too thin, mix the cornstarch with water, add to the dutch oven and mix.
- Remove from the heat, allow the chicken to rest for a few minutes, serve and enjoy!
Notes
- If you are not a fan of bone-in chicken, use boneless thighs or for leaner cuts go with a chicken breast.
- Do not use an expensive wine in the recipe. An economical bottle of a dry red is perfect for this recipe. The alcohol contents cook off leaving the fruity, rich and tangy flavors.
- Skip the wine if you do not like cooking with alcohol, replace with more chicken stock.
Nutrition
Calories: 397kcal | Carbohydrates: 14g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 637mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 9mg | Calcium: 142mg | Iron: 5mg
