This combination of chicken parts, tomatoes, and mushrooms makes a wonderful meal with pasta or roasted potatoes. I used chicken leg quarters, but feel free to use bone-in chicken breasts, chicken thighs, or a cut-up chicken in this recipe, and adjust the time as needed.
Add a tossed salad to make this a hearty, complete meal.
- 4 chicken leg quarters, about 3 pounds
- salt and pepper
- dried leaf thyme
- 1/4 cup extra-virgin olive oil or canola
- 1/4 cup onion (chopped)
- 8 ounces mushrooms (sliced)
- 1 clove garlic (minced)
- 1/3 cup dry white wine
- 1 can (14.5 ounces) tomatoes (diced)
- 1 cup chicken broth
- 3 tablespoons fresh parsley (finely chopped)
- Sprinkle the chicken with salt, pepper, and thyme.
- Heat the oil in a large skillet or saute pan. Add the chicken and cook, turning, to brown on all sides. Remove the chicken from the pan and set aside.
- Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Sauté, stirring, until mushrooms are tender. Add the garlic and sauté for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender.
- Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer.
- Arrange the chicken on a platter, sprinkle with the chopped parsley, and serve with oven roasted or baked potatoes or noodles.
|Nutritional Guidelines (per serving)|
|Total Fat||60 g|
|Saturated Fat||15 g|
|Unsaturated Fat||28 g|
|Dietary Fiber||4 g|