Hunter's Chicken With Tomatoes and Mushrooms

[nverland]

Hunter's Chicken with Tomatoes and Mushrooms
Prep: 15 mins Cook: 40 mins Total: 55 mins Servings: 4 servings

Ingredients

4 chicken leg quarters, about 3 pounds
salt and pepper
dried leaf thyme
1/4 cup extra-virgin olive oil or canola
1/4 cup onion (chopped)
8 ounces mushrooms (sliced)
1 clove garlic (minced)
1/3 cup dry white wine
1 can (14.5 ounces) tomatoes (diced)
1 cup chicken broth
3 tablespoons fresh parsley (finely chopped)

Steps to Make It

Sprinkle the chicken with salt, pepper, and thyme.

Heat the oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook, turning, to brown on all sides.

Remove the chicken from the pan and set aside. Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Sauté, stirring, until mushrooms are tender.

Add the garlic and sauté for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender.

Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer.

Arrange the chicken on a platter, sprinkle with chopped parsley, and serve with oven roasted or baked potatoes or noodles.