Braised Chicken With Mushrooms, White Wine And Tomatoes
This dish is captures some of the appeal of the more complex and costly chicken chassuer.
Preheat oven to 350°
  1. Rinse chicken pieces and pat dry; season chicken well with salt and pepper. Heat olive oil in a large, heavy skillet with a tight fitting lid until nearly smoking. Add the chicken pices and brown well on both sides, keeping temperature in pan hot enough to keep the chicken searing, not steaming.
  2. Remove chicken to a plate and add mushrooms. Cook over medium-high heat until mushrooms color on each side. Keep the heat high enough so that the mushrooms sizzle and brown, but don't steam.
  3. Add the mushrooms to the chicken. Add the butter to the pan and reduce heat to medium. When the butter is melted and foaming, add the onion. Saute for several minutes until onion is golden brown. Add the garlic and saute for a minute, or until garlic begins to soften, but does not brown.
  4. Pour in the wine. Bring to a boil and simmer, stirring, until wine is reduced by about half. Use the boililng wine to scrape up any cooked deposits on the skillet surface so they may dissolve and be added to the suace. Add the tomatoes and bring to a boil; break some of the pieces down with your spoon or spatula.
  5. Return the chicken, skin side down, to the simmering sauce. Sprinkle mushrooms over all. Cover tightly and put into a hot 350° oven. Cook for ten minutes, then turn chicken, replace lid, and cook another ten minutes.
  6. Remove chicken to a heated platter and thicken the sauce with some roux, cornstarch slurry, or buerre manie. Do not strain out the tomato and onion, but serve poured over the chicken.