by Susan Hanna
This one-pot chicken dish from the New York Times is simple, quick and very, very tasty. Brown the chicken and then add mushrooms, onions and seasoning. Cook for five minutes and then add wine, tomatoes, stock and parsley. Cover and simmer until cooked through.
Avoiding Additives and Preservatives
Make sure the butter you use does not contain colour. I used white wine from Frogpond Farm winery, which has a sulfite content of less than 10 parts per million. I used Imagine organic chicken stock. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- 1 3-pound (1.5-kg) chicken cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper, to taste
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) olive oil
- 1 ½ cups (375 ml) thinly sliced mushrooms (about ½ pound/250 g)
- ½ cup (125 ml) finely chopped onion
- ½ teaspoon (2 ml) finely minced garlic
- 1 bay leaf
- 2 sprigs fresh thyme or ½ teaspoon (2 ml) dried
- ½ cup (125 ml) dry white wine
- 2 cups (500 ml) cored and cubed red ripe tomatoes, or use canned tomatoes
- ¼ cup (60 ml) tomato paste
- ½ cup (125 ml) chicken broth
- 2 sprigs fresh parsley
Sprinkle the chicken with salt and pepper to taste.
Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley.
Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad. Serves 4.
From the New York Times