If you want to cook chicken in a sauce but not add calories from a cream sauce this light tomato sauce could be just what you want. Serves 8 Total Time: 2 hours
3 lbs chicken pieces, cut into eighths
1/4 cup butter
2 tablespoons oil
2 cups onion, chopped
2 cups mushrooms, sliced
3 cups tomatoes, chopped
1 1/2 cups dry white wine
2 bay leaves
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
Rinse and pat dry. In a 10” skillet over med/high heat melt 2 tablespoons butter with the oil, then brown the chicken adding the remaining butter as needed. Transfer to a braiser.
Pour off all but 3 tablespoons of the butter/oil in the skillet then add the onions and cook until translucent. Add the mushrooms and cook until soft. Stir in the tomatoes, then transfer to the braiser with the chicken.
Deglaze the skillet with the wine then pour over chicken mixture. Add the seasoning then bring to boil, cover then lower heat to simmer until 10 minutes. Uncover, continue to simmer 20 minutes until chicken is cooked through. To serve: remove chicken to a serving plate. Boil the sauce 10 minutes to thicken then pour over chicken. Yum Yum!
You need a braiser for this recipe