This traditional French recipe is a pot-in-one dinner that has great flavor and comes together with relatively little effort.  I served the chicken and sauce over mashed potatoes and haricots verts which was a perfect way to make sure you could enjoy all the sauce.  I like using San Marzano tomatoes as they are a little less watery than the cherry tomatoes, but cherry tomatoes would be a fine substitute.  Be sure to get a good sear on the chicken before sautéing to guarantee a crispy skin before braising.

Serves 4

Ingredients:

  • 4-5 chicken breasts or thighs (about 21/2 lbs)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 minced shallots
  • 1/4 cup dry white wine
  • 1 1/2 cups diced san Marzano tomatoes (reserve half cup for serving)
  • 16 oz sliced crimini mushrooms or baby bell
  • 2 tablespoons tomato paste
  • 1 1/2  cups chicken stock
  • kosher salt and pepper
  • fresh parsley sprigs for garnish

Directions:

Pat dry the chicken with a paper towel and sprinkle generously with salt and freshly ground pepper on either side.  In a large, heavy-bottom pot or enamel skillet, add the olive oil and heat to medium-high heat. Carefully add the chicken pieces with space in between, skin-side down. Cook until nicely browned and golden (about 4-5 minutes) when chicken lifts easily from the pan without sticking). Flip over and cook the other side for another several minutes. Lower the flame to medium-low, remove chicken and set side on a large plate. Add the butter to the pan along with shallots, 1 cup of diced tomatoes and tomato paste and sauté until fragrant and translucent (about 2 minutes).  Add white wine, scraping up the chicken bits that are stuck to the bottom of the pot and stir them with shallots.  Add the sliced mushrooms, and sauté for a few minutes, until the mushrooms are softened. Add the tomato paste, and stir that into the mixture for a minute. Add the chicken back to pan with all accumulated juices along with chicken stock and bring to a boil.  Reduce the temperature to simmer and cover. Simmer for another 25 to 30 minutes until cooked through (internal temperature is 165 degrees). Serve with mashed potatoes and green beans, spooning sauce on top.  Garnish with fresh parsley sprigs and remaining 1/2 cup of diced tomato.  Enjoy!