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© Meredith Corporation. All rights reserved. Used with permission.
Skin chicken. Heat oil in a 12-inch skillet over medium heat. Add chicken; cook about 15 minutes or until chicken browns, turning occasionally to brown all sides. Remove chicken from pan, reserving drippings in pan. Set chicken aside.
Add mushrooms, onion and garlic to drippings in pan. Cook and stir about 5 minutes or just until vegetables are tender. Return chicken to pan.
Meanwhile, in a medium bowl, combine undrained tomatoes, wine (or broth), tomato paste, sugar, Italian seasoning, salt and pepper. Pour over chicken in pan. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks), turning once during cooking.
Remove half of the chicken and sauce mixture to a covered storage container. Cover and chill for up to 3 days.
Serve remaining chicken over hot cooked pasta or rice. If desired, sprinkle with parsley.