Chicken with Mushrooms and Tomatoes

Easy

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Chicken with mushrooms and tomatoes, or a version of this dish, is a go-to for me. It is more about the method here than the ingredients because you can switch things out depending on what you like, what's in season, or what you have on hand.

By browning the chicken first you add it's flavor to the vegetables. The combination of mushrooms, onions, and garlic are a favorite for me. I don't over spice this dish, so a little bit of thyme complements the mushrooms (they are best friends) and the chicken so it is perfect, but you could add tarragon (just a little), rosemary, or even flip the flavor profile, and add a curry powder mixture.

The wine helps to loosen all the bits at the bottom of the pan, adding additional depth of flavor to the dish. Then the tomatoes make the sauce come to life.

I add more mushrooms and tomatoes to the dish than the original recipe I found in the America's Test Kitchen Complete Mediterranean Cookbook because I like more sauce. I also may add more chicken stock depending on how juicy the mushrooms are.

Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020.  Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook.  Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking.  Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.