Prep Time::25 mins
Cook Time::50 mins
Total Time:: 1 hr 15 mins
Servings::8
Yield::8 servings
Ingredients
1 (4 pound) whole chicken, cut into 4 pieces
2 tablespoons olive oil
1 (8 ounce) package mushrooms, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
½ cup dry white wine
1 (14 ounce) can diced tomatoes
½ cup chicken broth
¼ cup chopped fresh parsley
1 teaspoon dried oregano
1 pinch red pepper flakes
salt and ground black pepper to taste
Directions
Rinse chicken pieces and pat dry.
Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.
Cook's Note:
To thicken the sauce, remove the chicken after Step 4 and add a cornstarch-water mixture. Bring to a boil, then lower heat and simmer until reduced. Return chicken to the sauce and serve.