Start by seasoning your chicken with salt and pepper on both sides. I used thighs and breast, but you can use any cut of chicken you like.
Does the skin have to stay on the chicken? No.
Does it have to be bone in chicken? Yes. The bones play a major part in flavoring the dish!
Heat some olive oil in a heavy duty pot and over medium heat brown your chicken on both sides.
After they have browned (about 7-10 minutes) set them aside.
Don’t get rid of those drippings from your chicken! Instead throw in one diced onion…
Two cloves of chopped garlic…
2 cups of sliced mushrooms (I used crimini but whatever you have on hand will do)…
And a pinch of salt and pepper.
Sautee your vegetables for about 5 minutes or until they are soft.
How good does that garlic smell?!
Now to your pot add one can of diced tomatoes…
One whole can of tomato paste…
Yes, the whole thing!
And a half a cup of white wine.
I love cooking with wine because it means I get to drink a little while I’m cooking the rest of the meal. Oh ya, it also makes sauces taste pretty fantastic too!
Now add one teaspoon of italian seasoning…
1 teaspoon of sugar and a bit more salt and pepper.
Stir everything together…
Remember your chicken? Time to put it back in the pot! Make sure to really get it into the sauce.
Bring your sauce to a boil, then bring it down to a slow simmer. Put a lid on this and let it simmer for 1 1/2 hours.
Almost 2 hours later and this chicken is so tender it’s almost falling off the bone.
Let’s not forget that amazing sauce! Mushrooms, garlic, wine and you can thank that bone in chicken for the incredibly savory flavor!
Thats right, I just told you to thank your chicken.
Sprinkle with a bit of fresh chopped parsley and you can serve your chicken along side some pasta or maybe even some creamy polenta.
But for a nursing mother to a 10 pound baby, and for Ryan’s incredible appetite mash potatoes seemed much more appropriate!
- Recipe adapted from Better homes and Garden
- 3 pounds of bone in chicken
- 1 diced onion
- 2 cloves of garlic
- 2 cups sliced mushrooms
- 1 can diced tomatoes
- 1 can tomato paste
- 1/2 cup white wine
- 1 teaspoon italian seasoning
- 1 teaspoon sugar
- salt and pepper to taste
- olive oil