Description
A rustic, flavorful chicken dish braised in a tomato and mushroom sauce, perfect for weeknight dinners or Sunday gatherings.
Ingredients
- Nonstick cooking spray
- 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
- 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
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- Whisk together flour, 1/4 teaspoon salt, black pepper, and garlic powder in a shallow dish. Dredge each chicken thigh in the flour mixture and shake off excess.
- Heat olive oil in a large skillet over medium heat. Add the chicken and brown for 3–4 minutes per side until golden. Transfer the browned thighs to the prepared baking dish.
- Add the chopped onions to the same skillet and cook until translucent, about 4–5 minutes. Add minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the sliced mushrooms and sauté for about 3 minutes until they begin to brown.
- Pour in the red wine or chicken stock, scraping up browned bits from the pan, and let it reduce for 1–2 minutes.
- Stir in the stewed tomatoes (with their juice) and tomato sauce. Taste and add the remaining salt if needed.
- Pour the sauce over the chicken in the baking dish, ensuring pieces are partly submerged.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes until the chicken reaches 165°F (74°C) and the sauce thickens slightly.
- Let the chicken rest in the sauce for 5 minutes before serving.
Notes
For gluten-free, use a 1:1 gluten-free flour. For a lighter version, use bone-in skin-on thighs and remove skin after browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian