1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593

Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday


(Courtesy of eatsmarter.com)


1 whole chicken
Salt to taste
Freshly ground black pepper to taste
½ cup unbleachedall-purpose flour (for dredging)
3 tablespoons olive oil
6 cups fresh mushrooms, quartered
1 large onion,chopped
1 large yellow bell pepper, chopped
3 cloves garlic,finely chopped
¾ cup dry white wine
¾ cup low-sodiumchicken broth
2 cups diced tomatoes, including juice
3 sprigs fresh rosemary, chopped
2 tablespoons capers(drained)
¼ cup fresh basil leaves, chopped 


Divide the chicken into eight pieces.  Wash and pat dry.  Season generously with salt and pepper.  Dredge the chicken pieces in the flour, shaking off any excess.

In a heavy skillet or Dutch oven, heat the oil over medium-high heat.  Place the chicken in the pan, skin side down and saute until golden brown, about 5 minutes per side.  Cook in batches if necessary.  Transfer the chicken to a platter and set aside.

Add the mushrooms to the pan and cook until golden brown. Remove mushrooms to a plate and set aside.  Add onion, bell pepper and garlic to the same pan, saute until the vegetables are tender and the garlic is fragrant, about 5minutes.  Add the wine and simmer about 3minutes or until reduced by half.  Add the broth, tomatoes with their juice, rosemary and capers, stirring to incorporate.  Return the chicken pieces and mushrooms to the pan, turning the chicken so that it is coated.  Cover and simmer for 25 to 30 minutes overmedium-low heat until chicken is just cooked through.

Remove chicken with tongs and transfer to a platter.  Add the chopped basil leaves and boil the sauce for an additional 3 minutes or until the sauce thickens.  Drain or spoon off any excess grease.  Spoon sauce over the chicken.  Serve.


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