1 whole chicken, cut up, rinsed and patted dry
kosher salt, to taste
Freshly ground black pepper, to taste
3 Tablespoons butter
1/2 cup vegetable oil
2 garlic cloves, minced
8 oz. button mushrooms, cleaned and sliced
8 oz. portobello mushrooms, cleaned and sliced
8 oz. shiitake mushrooms, cleaned and sliced
1 24-oz. can whole tomatoes, drained, seeded, and coarsely chopped
3 cups dry white wine
chopped fresh parsley, reserved for garnish
Season chicken with salt and pepper.
In a heavy skillet or braiser, heat butter and oil over medium-high heat.
When butter stops foaming, add chicken in single layer, and brown chicken on all sides, 10-15 minutes.
Remove chicken and set aside.
Discard all but a thin film of fat from the pan. Add garlic, cook for 1 minute, then add mushrooms, cook, stirring frequently to prevent scorching.
Cook them 4-5 minutes until pan juices evaporate.
Return chicken and any accumulated juices to the pan, moving mushrooms to the top.
Add the tomatoes and the wine.
Bring to a boil.
Lower heat, cover, and barely simmer until chicken is fork tender, 40 minutes or so.