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Recipe Tip<\/h2>\n If you are not a fan of bone-in chicken, use boneless thighs or for leaner cuts go with a chicken breast.<\/p>\n<\/div>\n
Drizzle olive oil in the pan and let it heat up. Place the chicken thighs skin down on the hot oil. Press down to get the skin nice and crispy. Don\u2019t rush this step, it\u2019s important to render out some of the fat from the skin for the best flavor. <\/p>\nOnce the skin turns golden brown and is crispy, flip the chicken thighs over and sear the bottom side. Once done, remove them from the pan.<\/p>\n
In the same oil, add 1\/2 chopped onion and saut\u00e9 until it\u2019s semi soft. Add sliced mushrooms with 2 tablespoons of butter and continue saut\u00e9ing the veggies until they are fork tender. Mushrooms are packed full of water and they need time to cook out. <\/p>\n
To finish this step, add a tablespoon of tomato paste, minced garlic and red wine. My recommendation is to pick something complex and dry, like a merlot. It will add a robust and rich flavor to the broth.<\/em> Scrape the bottom of the dutch oven with a wooden spoon and cook everything for 5-10 minutes. <\/p>\nStep 2: How to braise chicken in mushroom and tomato sauce.<\/h2>\n Next, add 2 cups of chicken broth, salt, pepper and oregano. Mix everything together and add back the chicken thighs. Reduce the heat to a low simmer, cover the dutch oven with a lid and let it cook slowly releasing all those amazing flavors into the sauce and chicken.<\/p>\n\n
Recipe Tip<\/h2>\n Do not use an expensive wine in the recipe. An economical bottle of a dry red is perfect for this recipe. The alcohol contents cook off leaving the fruity, rich and tangy flavors.<\/p>\n<\/div>\n
Once the internal temperature on the chicken thighs reach 175 degrees, the meal is done.<\/p>\n
If you like a thicker sauce, make a slurry using equal parts water and corn starch. Mix the ingredients together and pour it into the sauce. Mix and it will immediately thicken. <\/p>\n
Step 3: Serve the delicious braised chicken in mushroom and tomato sauce.<\/h2>\nThis dish is best served with a scoop of rice or roasted potatoes. Add the braised chicken in mushroom and tomato sauce<\/strong> to the plate, top with some freshly chopped parsley and enjoy!<\/p>\n <\/p>\n
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Products featured in the video<\/h2>\n Click the image below to view the products<\/strong>\u00a0\u2b07\ufe0f<\/p>\nFrequently Asked Questions:<\/h2>\n\n
Is this recipe similar to a chicken cacciatore?<\/strong> <\/p>\nYes, both dishes are very similar to one another. While a traditional chicken cacciatore also includes bell peppers, celery and parmesan cheese, I made a simpler version with ingredients I had in the fridge.<\/p>\n<\/p><\/div>\n
Can I use boneless chicken in the recipe?<\/strong> <\/p>\nYes, boneless chicken thighs or chicken breast are ideal for a braised chicken in mushroom and tomato sauce. Other proteins that would work well are Italian sausage or beef.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\n
More Delicious One Pan Recipes To Try:<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n
If you tried this\u00a0Braised Chicken in Mushroom and Tomato Sauce\u00a0<\/strong>or any other recipe on my blog, please leave a \ud83c\udf1f\u00a0star rating<\/strong>\u00a0and let me know how it went in the\ud83d\udcdd\u00a0comments<\/strong>. I love hearing from you!<\/p>\n\n
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Mushroom and Tomato Sauce Ingredients<\/h4>\n<\/div>\n<\/div>\n\n
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\n\nSeason all sides of the bone-in, skin on chicken thighs with an all purpose rub.<\/span><\/p>\n<\/li>\n\nDrizzle olive oil into the pan or dutch oven and let it heat up to medium heat. <\/span><\/p>\n<\/li>\n\nPlace the bone-in chicken thighs skin down on the hot oil. Press down to get the skin nice and crispy.<\/span><\/p>\n<\/li>\n\nOnce the skin turns golden brown and is crispy, flip the chicken thighs over and sear the bottom side. When done, remove them from the pan.<\/span><\/p>\n<\/li>\n\nIn the same dutch oven, add the chopped onion and saut\u00e9 until it’s semi soft. Add in sliced mushrooms with 2 tablespoons of butter. Continue saut\u00e9ing the veggies until they are fork tender and all the liquid has cooked out of the mushrooms.<\/span><\/p>\n<\/li>\n\nNext, add a tablespoon of tomato paste, and freshly minced garlic. Cook for 1-2 minutes until fragrant. <\/span><\/p>\n<\/li>\n\nAdd the cherry tomatoes, red wine and 2 cups of chicken broth, oregano, salt and pepper. Bring it to a boil and reduce the heat to low. <\/span><\/p>\n<\/li>\n\nPlace the chicken thighs back in the dutch oven, cover and simmer over low heat for an hour or until the chicken is fully cooked through. <\/span><\/p>\n<\/li>\n\nIf the sauce is too thin, mix the cornstarch with water, add to the dutch oven and mix. <\/span><\/p>\n<\/li>\n\nRemove from the heat, allow the chicken to rest for a few minutes, serve and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\nIf you are not a fan of bone-in chicken, use boneless thighs or for leaner cuts go with a chicken breast.<\/li>\n Do not use an expensive wine in the recipe. An economical bottle of a dry red is perfect for this recipe. The alcohol contents cook off leaving the fruity, rich and tangy flavors.<\/li>\n Skip the wine if you do not like cooking with alcohol, replace with more chicken stock.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Calories: <\/span>397<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>14<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>27<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>25<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>144<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>637<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>727<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>461<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>142<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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