This baked chicken with tomatoes is an easy, earthy dish, an excellent choice for a family meal. Add extra flavor with some crushed red pepper flakes, garlic, or oregano.
I served the chicken with spaghetti and garlic bread. It would be fabulous with rice or potatoes as well.
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon pepper
- 3 to 3 1/2 pounds chicken pieces
- 4 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 small onion, chopped
- 1 can (14.5 ounces) diced tomatoes
- 2 bay leaves
- 1/2 cup chicken broth, optional
Heat the oven to 350 F.
Combine flour with salt and pepper; dredge chicken pieces in the mixture. Reserve the excess flour mixture.
Heat butter and oil in a skillet over medium-low heat; brown chicken pieces slowly, until golden brown. Remove chicken to a baking dish or covered oven-safe Dutch oven.
In the same skillet, brown mushrooms and onions. Stir in flour reserved from coating the chicken. Add tomatoes and bay leaves, blending well.
Cook the tomato and mushroom mixture for about 4 minutes. If the mixture is too thick, add some chicken broth.
Pour over the tomato mixture over the chicken in the Dutch oven. Cover and bake in the preheated oven for 40 minutes, or until chicken is tender.
Make the dish with boneless chicken thighs instead of bone-in chicken.
Add 1/2 cup of chopped bell pepper to the skillet with the onions and mushrooms.
Add 1 teaspoon of chopped garlic to the skillet with the onions.
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