Chicken with Mushrooms and Tomatoes

🛒Ingredients (Grocery List)

• 3 tbsp Butter

• 3 1/2-pound Chicken, cut into serving pieces

• 1 Shallot, finely chopped

• 1/4 cup Cognac (optional)

• 1 large Tomato, peeled, seeded, and chopped

• 1/2-pound white Mushrooms, thinly sliced

• Juice of 1/2 Lemon

• 1 Thyme sprig

• 1/2 Bay leaf

• Salt and Pepper

• Chopped Parsley leaves for sprinkling

🍴Serves: 4

⏰Prep Time: 35 min

⏱️Cook Time: 25 min

🥣Instructions

1. In a large skillet, melt 2 tablespoons of the Butter over medium-high heat. Add the Chicken pieces and lightly brown all over. Remove to flameproof casserole as they are done and set over medium heat with the remaining 1 tablespoon of Butter and the Shallot. Add the Cognac, if using and bring to a boil, then tilt the pan carefully ignite. When the flames subside, add the Tomato, Mushrooms, Lemon juice, and Bay leaf. Season with Salt and Pepper. Cover and bring to a boil, then reduce the heat to low and cook for about 25 minutes.

2. Remove the Thyme and Bay Leaf. Transfer the Chicken and Vegetables to a warmed serving dish. Sprinkle with Parsley and serve.

💡Tips

• If you don’t want to use the Cognac, replace it with a little white wine, which won’t need to be ignited.

• Sear only 3 or pieces of the Chicken at a time or they won’t brown properly.