Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour
A Mediterranean Classic: Braised Chicken with Mushrooms and Sun-Dried Tomatoes
Rich Layers of Flavor
This dish begins with bone-in, skin-on chicken breasts that are seared to golden perfection, locking in their natural juices. What follows is a slow braise in a deeply savory sauce featuring red wine, tomato paste, and chicken broth—a trio that delivers bold flavor with just the right acidity and depth.
The Perfect Supporting Cast
Earthy mushrooms and sweet, tangy sun-dried tomatoes make this more than just another chicken dinner. The mushrooms soak up the surrounding flavors, while the tomatoes lend brightness and bite. Aromatics like onion, garlic, basil, and red pepper flakes balance the richness with a gentle heat and herbaceous notes.
A Sauce That Clings
As the chicken simmers, the sauce reduces into a thick, luscious coating. A final swirl of butter blended with flour creates just the right velvety texture—thick enough to cling to each bite of chicken without overpowering it.
A Beautiful Finish
Before serving, a sprinkling of fresh parsley adds color and freshness. This final touch lifts the dish, making it feel complete and vibrant. Served over a bed of buttery noodles, polenta, or mashed potatoes, this recipe is as satisfying as it is beautiful.
Dinner Worth Savoring
Braised Chicken with Mushrooms and Sun-Dried Tomatoes is a one-pan masterpiece that turns simple ingredients into something extraordinary. It’s the kind of meal you serve when you want comfort, elegance, and bold Mediterranean flavor all in one dish.
Ingredients:
1 cup sun-dried tomato, packed in oil, drained (reserving 1-1/2 tablespoons of the oil), thinley sliced
4 each chicken breast, bone in, skin on, patted dry and seasoned with salt and pepper
1 large onion, finely chopped (or 1 1/4 cups)
4 cloves garlic, minced
1 1/2 teaspoons dried basil, crumbled
3/4 teaspoon red pepper flakes (adjust to taste)
12 ounces cremini mushrooms, sliced (white can be substituted)
1 cup red wine
1 cup chicken broth
3 tablespoons tomato paste
1 tablespoon unsalted butter, softened
1 tablespoon flour
1/4 cup fresh parsley, chopped
Instructions:
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 and transferred to a plate.
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.
Add the mushrooms and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the mushrooms are softened.
Whisk in the wine, the broth, and the tomato paste, add the chicken to the skillet, and bring the liquid to a boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through.
Transfer the chicken to a platter and keep it warm, covered.
Kneading together 1 tablespoon softened unsalted butter and 1 tablespoon minced all-purpose flour to make beurre manié.
Whisk the beurre manié 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.
Stir in the parsley and pour the sauce over the chicken.
Serving Ideas: Polenta, Garlic Mashed Potatoes, Buttered Egg Noodles, Herbed Couscous or Farro, Roasted Broccolini or Asparagus, Crusty Artisan Bread.
Per Serving (excluding unknown items): 657 Calories; 32g Fat (47.1% calories from fat); 66g Protein; 15g Carbohydrate; 3g Dietary Fiber; 194mg Cholesterol; 464mg Sodium; 5g Total Sugars; 1mcg Vitamin D; 76mg Calcium; 4mg Iron; 1393mg Potassium; 639mg Phosphorus. Exchanges: .
