Active Time: 25 minutes | Total Time: 55 minutes | Serves Serves 4 | Gluten Free
- 4-pound chicken, cut up into 10 pieces by your butcher or you can buy chicken parts (cut the breasts in half)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 1/2 pounds button mushrooms
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 1/2 cup dry white wine, such as pinot grigio
- 28-ounce can whole or chopped tomatoes
Heat the oven (with the oven rack in the middle) to 400°F.
Pat the chicken dry with paper towels. Season both sides with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper (about 6 turns per side).
Put the pot on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Use tongs to add the chicken in a single layer, skin-side down, to the pot. Cook until the skin is a deep golden brown (it should release easily from the bottom of the pot when it’s ready to be flipped), 10 to 12 minutes.
Meanwhile, use a damp paper towel to brush off any dirt from the mushrooms. Then, trim the ends and cut the mushrooms into quarters.
Chop the garlic and the rosemary. Measure the wine.
Once the chicken skin is browned, flip it over and cook 3 minutes more. Then transfer to a plate. Stir the mushrooms and garlic into the pot. Cook 2 minutes. Then add the wine and, using a wooden spoon, scrape up the brown bits from the bottom of the pot. Cook until nearly all of the wine has evaporated, 6 to 8 minutes.
Add the tomatoes (break up the tomatoes if using whole ones) and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns on pepper mill). Let it come to a boil. Nestle the chicken into the sauce. Transfer the pot to the oven and roast for 25 minutes.
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