Braised Chicken with Mushrooms and Sun-Dried Tomatoes Recipe

Name: Braised Chicken with Mushrooms and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup thinly sliced drained sun-dried tomatoes packed in oil, reserving 1 1/2 tablespoons of the oil; 1 large whole chicken breast with skin and bones (about 1 1/4 pounds), halved; 1 small onion, chopped fine; 2 large garlic cloves, minced; 1/2 teaspoon dried basil, crumbled; 1/4 teaspoon dried hot red pepper flakes, or to taste; 1/2 pound mushrooms, sliced; 1/2 cup dry red wine; 1/2 cup chicken broth; 2 tablespoons tomato paste; a beurre manie made by kneading together 1 1/2 teaspoons softened unsalted butter and 1 1/2 teaspoons minced all-purpose flour; 3 tablespoons minced fresh parsley leaves (preferably flat-leafed)

Servings: persons

1/3 cup thinly sliced drained sun-dried tomatoes packed in oil, reserving 1 1/2 tablespoons of the oil
1 large whole chicken breast with skin and bones (about 1 1/4 pounds), halved
1 small onion, chopped fine
2 large garlic cloves, minced
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 pound mushrooms, sliced
1/2 cup dry red wine
1/2 cup chicken broth
2 tablespoons tomato paste
a beurre manie made by kneading together 1 1/2 teaspoons softened unsalted butter and 1 1/2 teaspoons minced all-purpose flour
3 tablespoons minced fresh parsley leaves (preferably flat-leafed)

1
In a heavy skillet heat the reserved tomato oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer it to a plate.
2
In the fat remaining in the skillet cook the onion, the garlic, the basil, and the red pepper flakes over moderately low heat, stirring, until the onion is softened.
3
Add the mushrooms and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the mushrooms are softened.
4
Whisk in the wine, the broth, and the tomato paste, add the chicken to the skillet, and bring the liquid to a boil.
5
Simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through.
6
Transfer the chicken to a platter and keep it warm, covered.
7
Whisk the beurre manie into the sauce, whisking until sauce is smooth, add the sun-dried tomatoes, and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened.
8
Stir in the parsley and pour the sauce over the chicken.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup thinly sliced drained sun-dried tomatoes packed in oil, reserving 1 1/2 tablespoons of the oil, 1 large whole chicken breast with skin and bones (about 1 1/4 pounds), halved, 1 small onion, chopped fine, 2 large garlic cloves, minced, and more.

Yes, Braised Chicken with Mushrooms and Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken with Mushrooms and Sun-Dried Tomatoes

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