While the chicken cooks to a deep brown color, the vegetables in the pan simmer into a delicious chunky sauce to serve with the chicken.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe is absolutely delicious and so easy! I used chicken thighs instead of a quartered chicken. I didn't have fresh mushrooms on hand so I substituted a medium yellow squash. And, I had mixed cherry tomatoes on hand so I used about 1 1/2 cups in place of the canned tomatoes. This is definitely a keeper!!
This was a tasty, easy and very eye appealing recipe. The chicken (I used thighs) comes out completely cooked, moist and flavorful. The only only thing I changed was that I used stewed tomatoes (had them on hand)
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?