• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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.

Categories: Main Dish  Poultry 
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