Easy Skillet Chicken With Tomatoes
This chicken skillet dish is flavorful and easy on the budget. Use chicken thighs or leg quarters in this dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Chicken, Skillet Chicken, Tomatoes, Mushrooms, Wine
Ingredients
Scale
- 2 1/2 to 3 pounds chicken thighs or leg quarters
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1/2 teaspoon dried leaf thyme
- 1/2 cup chicken broth
- 1 can (14.5 ounces) tomatoes, diced
- 1/2 cup dry white wine
Instructions
- Season the chicken parts with salt and pepper.
- In a Dutch oven or large saucepan, Heat the olive oil over medium heat. Brown the chicken pieces , turning frequently, until golden brown. Remove the chicken and pour off all but 1 tablespoon of vegetable oil. Add the mushrooms and cook until golden brown. Remove to a plate and set aside. Add the onion to the pan and cook, stirring, for about 3 to 5 minutes, until lightly browned. Add the garlic and thyme and cook for 1 minute longer.
- Add the chicken back to the pan.
- Add the chicken broth; cover and simmer for 20 minutes. Add the tomatoes and wine and simmer, uncovered, for 30 minutes longer, or until chicken is tender.