Chicken with Tomatoes and Mushrooms

READY IN: 1hr 30mins
Recipe by Barb G.

This recipe comes from Todays Kitchen, Sounds good.

Top Review by Cindy Lynn

This was relatively easy to make. My favorite part was the idea that I could just assemble it, turn it down low and walk away. Although I was nervous that it would scorch on the bottom, I was pleasantly surprised that it turned out beautifully. Our dinner guest absolutely raved as did DD#2, but DH and DD#3 had mixed feelings about it...hence four stars rather than five. Thank you for sharing Barb!

Ingredients Nutrition


  1. Cut chiccken into 8 pieces (you can use chicken breast or or thighs) leaving the bones in& the skin on.
  2. Season with salt and pepper to taste; lightly dust the chicken pieces.
  3. In a large saute pan over medium heat, pan sear the chicken on all sides in 1/4 cup of the olive oil until golden brown, or about 4 minutes, remove from pan, set aside.
  4. In the same pan, heat the remaining 1/2 cup olive oil and saute the garlic and onions until light brown, or about 2 minutes.
  5. Add the mushrooms and saute for 5 minutes.
  6. Deglaze with red wine vinegar.
  7. Add the tomato sauce and stock and simmer over low heat for 5 minutes: ADD the chicken and cook for about 1 hour on low heat.
  8. Add the basil and season with salt and pepper to taste.

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