Clearly, John’s on a Pioneer Woman kick. I’d say he’s still tinkering a little with this recipe, but it turned out pretty well. Recipe note: the skin turned out a little flabby, so he decided to shred the remaining chicken and serve it that way for leftovers, and we preferred that version (not pictured). He’s undecided for next time on whether to continue shredding the meat or attempting to cook the chicken without submerging it so the skin stays crispy (and he’s leaning towards the former).
- 1 whole chicken in pieces
- Salt And pepper
- 1/2 cup All-purpose Flour
- 4 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Halved And Sliced
- 3 assorted bell peppers, sliced
- several white potatoes, cut into large chunks
- 5 cloves Garlic, Diced
- 12 ounces, weight Mushrooms (white Or Crimini), Sliced
- 1/2 teaspoon Ground Thyme
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Kosher Salt
- Red Pepper Flakes, Crushed, To Taste (optional)
- 3/4 cups Dry White Wine
- 1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
- Chopped Flat Leaf Parsley
- Parmesan Cheese, For Sprinkling
Preheat oven to 350 degrees.
Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.
Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.
Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Add potatoes as well .Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
Remove pan from the oven. Remove chicken from the pot and place it on a plate. If skin isn’t to desired crispiness, you may elect to shred chicken and add back into pan. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.