Description
A comforting Italian dish featuring tender chicken thighs braised in a savory 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 skinless, bone-in chicken thighs (about 1.5–2 lb)
- 2 tablespoons olive oil
- 2 small onions, chopped (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1 (8-ounce) package sliced fresh mushrooms
- 1/2 cup red wine (or low-sodium chicken broth)
- 1 (14.5-ounce) can stewed tomatoes with juice
- 1 (8-ounce) can tomato sauce
- Aluminum foil (to cover the baking dish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with nonstick spray.
- Whisk together the flour, 1/4 tsp salt, black pepper, and garlic powder. Dredge each chicken thigh in the mixture and shake off excess.
- Heat the olive oil in a large skillet over medium-high heat. Add chicken thighs and brown for 4–5 minutes per side until golden. Remove chicken and set aside.
- Reduce heat to medium. Add chopped onions and cook until softened, about 4 minutes.
- Add minced garlic and cook 30–60 seconds until fragrant.
- Add sliced mushrooms and cook until they release their liquid and begin to brown, about 4–6 minutes.
- Pour in the red wine and scrape up any browned bits; simmer briefly.
- Stir in the stewed tomatoes and tomato sauce, taste and adjust salt.
- Return the chicken to the skillet, spoon sauce over each piece, then transfer to baking dish. Cover tightly with aluminum foil.
- Bake for 25–30 minutes until chicken reaches 165°F (74°C). Remove foil for the last 5 minutes if desired.
- Let the chicken rest for 5 minutes before serving.
Notes
For gluten-free, substitute all-purpose flour with cornstarch. Boneless chicken may be used with slightly reduced bake time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian