Homemade Chicken In Wine
|Chicken parts||2 1⁄4 Pound, skinned|
|Non stick cooking spray||1|
|Thinly sliced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced mushrooms||2 Cup (32 tbs)|
|Tomatoes||2 Medium, cored and cut into 8 pieces|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Dried thyme||1 Teaspoon, crumbled|
|Freshly ground black pepper||1⁄2 Teaspoon|
1. Spray large nonstick skillet with nonstick cooking spray; add chicken parts and cook over medium heat until chicken is browned on both sides, about 6 to 8 minutes. Transfer chicken to 13-by-9-inch baking dish; set aside.
2. Preheat oven to 350°F.
3. Place onion and garlic in same skillet and cook, stirring occasionally, until onion is translucent, about 2 minutes. Add mushrooms; cook 1 minute longer. Stir in remaining ingredients and cook 1 minute. Pour vegetable mixture evenly over chicken.
4. Cover with aluminum foil and bake 25 minutes; remove foil and bake 15 minutes longer.