Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, July 2, 2013

Tomato-Braised Chicken with Mushrooms and White Wine

Braising renders chicken exceptionally tender and juicy, but the preparation here is only half the story. The other half is about the deep, rich flavors of smoky bacon, stewed tomatoes, and earthy mushrooms—with a splash of dry white wine.

This is a one-skillet meal made with simple, everyday ingredients and a little bit of time—about one-and-a half hours start to finish. And the taste is well worth it. 

Serves 4

  • 2 slices of thick-cut bacon
  • 1 whole frying chicken, about 3 pounds, cut into 8 serving pieces (breasts, legs, thighs, and wings), skin removed
  • sea salt
  • freshly ground black pepper
  • olive oil, as needed
  • 2 shallots, sliced into thin rings
  • 1/3 cup dry white wine
  • 1 28-oz can stewed tomatoes, with juice
  • 12 oz mushrooms, thickly sliced
  • chopped flat-leaf parsley, for garnish
  1. Heat a large, deep skillet over medium heat and add the bacon. Cook until the bacon renders about 1 tablespoon of fat but is not crispy, 3-4 minutes per side. Remove from the skillet and drain on paper towels. When cool, tear into small pieces.
  2. Season the chicken with salt and pepper and add to the drippings in the skillet. (If there is less than 1 tablespoon of fat in the skillet, add a little olive oil.) Sear until beginning to brown, about 4 minutes per side. Transfer to a plate.
Chicken Beginning to Sear
Chicken after Turning
  1. Add the shallots and white wine to the skillet and cook, scraping up brown bits, 2 minutes.
  2. Add the tomatoes with their juice and season with salt and pepper. Bring to a simmer, coarsely breaking up the tomatoes. Simmer 2 minutes.
  3. Add the cooked bacon and stir to combine.
Shallots and Wine
Tomatoes and Bacon Added
  1. Return the chicken and any accumulated juices to the skillet and nestle into the tomato mixture. Reduce the heat to low, cover, and braise 30 minutes. Turn the chicken pieces over and braise, uncovered, 15 minutes longer.
Chicken Beginning to Braise
Chicken after 30 Minutes
  1. Stir the mushrooms into the skillet and continue braising, uncovered, another 15 minutes.
Mushrooms Added
Cooked Chicken and Sauce
To serve, place 2 chicken pieces in each of 4 shallow bowls and spoon tomato-mushroom sauce on top of and around the chicken. Garnish with parsley and serve hot.


  1. Wow, sounds amazing. But I would have to serve it over Angel Hair pasta. Just a personal preference.

  2. That's a great personal preference! It would definitely be good over pasta---thanks for your comment.


  3. Really good. I used boneless thieghs and served over egg noodles. I also allowed the liquid to cook down some as it was really really runny otherwise. Will make again.

  4. I love using boneless chicken thighs too---they give juicy tenderness throughout. Thanks much for your comment!