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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat oil in a very large ovenproof skillet, over medium heat. Add chicken; cook about 10 minutes or until light brown, turning once. Remove chicken from the pan; set aside. Drain, reserving 1 tablespoon of the drippings.
For sauce, in the same pan, cook mushrooms, onions and garlic in the reserved 1 tablespoon drippings for 6 to 8 minutes or until tender. Stir in wine (or broth) and tomato paste. Cook and stir for 1 to 2 minutes or until most of the liquid has evaporated. Stir in undrained tomatoes, thyme and bay leaf. Arrange chicken pieces on top of the tomato mixture. Bring to boiling.
Cover the skillet and place in the oven. Bake for 25 to 30 minutes or until no longer pink (170°F for breasts, 180°F for thighs and drumsticks).
Remove chicken from the pan; keep warm. Discard bay leaf. Bring tomato-mushroom mixture to simmering over medium-high heat. In a small bowl, combine the cold water and cornstarch. Whisk cornstarch mixture into tomato-mushroom mixture. Return to boiling; reduce heat. Simmer, uncovered, about 1 minute more or until thickened and bubbly.
Serve mushroom-tomato mixture over chicken. Drizzle with lemon juice. Serve with parsley sprigs and, if desired, lemon wedges.