By Gary 
In this recipe, we will prepare a delectable Chicken in Mushroom Tomato Sauce, a dish that combines the rich flavors of chicken thighs with the earthy taste of mushrooms and a piquant tomato base. This hearty meal is perfect for your family of five, providing a satisfying dinner option that’s sure to delight everyone.
Ingredients (for a family of 5)
Chicken
– 8 pieces (approximately 8 ounces each) of bone-in, skin-on chicken thighs
Seasonings
– 1 1/2 teaspoons freshly ground black pepper
– 2 teaspoons kosher salt, divided
Oil and Drippings
– 1 1/2 tablespoons olive oil
– Retained 3 tablespoons of drippings from cooked chicken
Vegetables and Aromatics
– 12 ounces fresh cremini mushrooms, sliced
– 1 cup sliced shallot
– 6 cloves garlic, finely chopped
Condiments and Liquids
– 1 1/2 tablespoons tomato paste
– 3/4 cup plus 2 tablespoons (optional) sweet vermouth, divided
– 1 1/2 (15 ounce) cans diced tomatoes
– 2 1/4 cups chicken stock
Herbs
– 1 1/2 teaspoons chopped fresh thyme, plus additional for garnish
– 1 1/2 teaspoons chopped fresh tarragon (optional), plus additional for garnish
Butter
– 3 tablespoons cold unsalted butter, cubed
Preparation
1. Gather all your ingredients to ensure they’re measured and ready for an efficient cooking process.
2. Preheat your oven to 375°F (190°C).
3. Pat the chicken thighs dry with paper towels, then season both sides with black pepper and 1 1/2 teaspoons of salt.
Cooking the Chicken
1. Heat olive oil in a large cast-iron skillet over medium heat.
2. Place the chicken thighs skin-side down in the skillet; cook undisturbed until the skin is a deep brown and crispy, about 8-10 minutes.
3. Flip the chicken over and cook for an additional 2 minutes.
Handling Chicken Drippings
1. Transfer the chicken to a large plate and set it aside.
2. Remove all but 3 tablespoons of drippings from the skillet.
Sautéing Vegetables
1. Increase the heat to medium-high.
2. Add the sliced mushrooms in an even layer and cook undisturbed for 4 minutes.
3. Stir in the sliced shallots and cook, stirring occasionally, until mushrooms turn golden brown, about 4 more minutes.
4. Add the tomato paste and garlic; cook, stirring constantly, for 1 minute.
Preparing the Tomato Mixture
1. Remove the skillet from heat and add 3/4 cup of vermouth; cook until almost reduced, retaining some liquid, about 1 minute.
2. Place the skillet back over medium-high heat.
3. Stir in diced tomatoes, chicken stock, and the remaining 1/2 teaspoon of salt.
Baking
1. Nestle the chicken thighs, skin-side up, into the tomato mixture.
2. Ensure the chicken skin is mostly exposed.
3. Transfer the skillet to the oven and bake, uncovered, until the chicken reaches an internal temperature of 175°F (79°C) and the sauce thickens, about 22 minutes.
Finishing the Sauce
1. Remove the chicken from the skillet and place it on a platter.
2. Set the skillet with the mushroom mixture over medium-high heat.
3. Cook until the mixture slightly reduces and a spatula leaves a trail, about 8-10 minutes.
4. Remove from heat and stir in thyme, tarragon, and cubed butter until the sauce becomes velvety, about 1 minute.
5. If desired, stir in remaining 2 tablespoons of vermouth.
Serving
1. Return the chicken to the skillet.
2. Garnish with additional thyme and tarragon leaves before serving.
Conclusion
Your Chicken in Mushroom Tomato Sauce is now ready to serve. This dish promises a robust combination of flavors, with each bite of tender chicken complimented by the rich, umami essence of the sauce. Perfect for family dinners, it is sure to be a cherished addition to your meal repertoire.
Alex Harrington