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 today to get daily recipes from Fine Cooking plus special offers
I used boneless skinless chicken breasts, as the family doesn't like the skin, and it turned out delicious! Had to adjust the cooking time, but not a big difference. I also used cherry tomatoes (had on hand) and added onions. YUM!
This was easy and delicious! I made in my new steam oven and it turned out fantastic!
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)
© 2019 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?