Braised Hunter-Style Chicken

By lindybug

Ingredients

• 3 lb chicken breasts, skinned
• kosher salt and freshly ground black pepper
• 1 Tbsp olive oil
• 8 oz button mushrooms, sliced
• 1 1/2 cups chopped onions
• 2 cloves garlic, minced
• 1/2 cup dry red wine or chicken broth
• 2 Tbsp tomato paste
• 1 (14 oz) can stewed tomatoes
• 1 Tbsp finely chopped fresh thyme or 1 tsp dried
• 1 bay leaf
• 1 Tbsp chopped fresh flat leaf parsley
• 1-2 Tbsp lemon juice

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees. Season chicken with salt and pepper. In a 12" ovenproof skillet with lid, cook chicken in hot oil for 10 min or until light brown, turning to brown evenly. Drain off drippings, reserving 1 Tbsp. Remove chicken and set aside.

2. In same skillet, cook mushrooms, onions and garlic in reserved drippings until tender. Stir in wine and tomato paste. Cook and stir for 1-2 min or until most of the liquid is evaporated. Stir in stewed tomatoes, thyme and bay leaf. Arrange chicken pieces on the tomato mixture. Season chicken with additional salt and pepper. Bring mixture to a boiling over medium heat.

3. Cover and bake for 25-30 min or until chicken is no longer pink. To serve, arrange chicken on a platter; spoon sauce over top. Sprinkle with parsley and drizzle with lemon juice.