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Chicken with Fresh Tomatoes and Mushrooms

Servings: 6


  • 1 chicken
  • 1/2 cup all-purpose flour
  • 1/2 cup Salt and pepper
  • 3/4 cup olive oil
  • 1 tablespoon garlic
  • 1 cup onion
  • 1 cup button mushrooms
  • 1/4 cup red wine vinegar
  • 2 cup tomato sauce
  • 1 cup chicken stock
  • 1/2 bunch basil


Baking Directions:

Cut the chicken into 8 pieces, leaving the bones in and the skin on.

  Season the flour with salt and pepper to taste.

Lightly dust the chicken pieces.

In a large sauté 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.

Set aside.

In the same pan, heat the remaining 1/2 cup olive oil, and sauté the garlic and onion until light brown, or about 2 minutes.

Add the mushrooms and sauté for 5 minutes.

Deglaze with the red wine vinegar.

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.

Add the basil, and season with salt and pepper to taste.

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