Description
A rustic Italian-style braise featuring tender, bone-in chicken thighs baked in a flavorful tomato-mushroom sauce.
Ingredients
- Nonstick cooking spray (for the baking dish)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 6 (4-ounce) skinless, bone-in chicken thighs
- 2 tablespoons olive oil
- 2 small onions, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package sliced fresh mushrooms (cremini or white)
- 1/2 cup red wine or chicken stock
- 1 (14.5-ounce) can stewed tomatoes with juice
- 1 (8-ounce) can tomato sauce
- Aluminum foil (for covering while baking)
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13 or similar baking dish with nonstick spray.
- Whisk flour, 1/4 teaspoon salt, black pepper, and garlic powder in a shallow dish. Pat chicken dry, then dredge each thigh in the flour mixture and shake off excess.
- Heat olive oil in a large skillet over medium heat until shimmering. Add chicken and brown 3–4 minutes per side until golden. Work in batches if needed to avoid crowding. Transfer browned thighs to the prepared baking dish.
- Add the chopped onions to the skillet and sauté 4–5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms and sauté about 3 minutes until they begin to brown.
- Pour in red wine (or chicken stock) to deglaze and scrape up the browned bits. Stir in the stewed tomatoes with juice and tomato sauce. Season with remaining salt as needed.
- Cover the chicken with the sauce in the baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake an additional 10–15 minutes until chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes in the sauce before serving.
Notes
Serve over pasta, creamy polenta, or mashed potatoes. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian