Ingredients
Scale
- 1 whole chicken (about 3-4 lbs), cut into 8-10 pieces, or 2 lbs bone-in, skin-on thighs and drumsticks
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 pound mushrooms, sliced
- 1 cup dry white wine
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1 tablespoon chopped fresh parsley
Instructions
- Pour the can of tomatoes into a bowl and crush coarsely with your hands. Set aside.
- Heat olive oil in a large, high-sided frying pan over medium heat. Season the chicken pieces generously with salt and pepper. Working in batches if needed to avoid overcrowding, add the chicken to the pan and cook until golden brown on all sides, 8-10 minutes total. Remove chicken from pan to a plate and set aside.
- Add the onions and mushrooms to the same pan with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onion is translucent and the mushrooms are tender and have released their liquid.
- Add the white wine and cook for 3-4 minutes until reduced by half, stirring and scraping the bottom of the pan to incorporate all the flavorful browned bits.
- Add the crushed tomatoes and bring to a boil. Reduce the heat to low and return the chicken to the pan, arranging the pieces in a single layer in the sauce.
- Simmer uncovered for 30-40 minutes, turning the chicken once halfway through, until the chicken is cooked through (internal temperature of 165°F) and the sauce has thickened.
- Transfer the chicken to a serving dish. If the sauce is still thin, continue cooking it over medium heat for 5-10 minutes until thickened to your desired consistency. Taste the sauce and adjust seasoning with salt and pepper as needed, then pour the sauce over the chicken, sprinkle with fresh parsley, and serve.
- Prep Time: 15 minutes
- Cook Time: 55 minutes