- 20 MIN
- 1 H
- 4 to 6 servings
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a large skillet or large ovenproof pan, brown the chicken in half the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Add the peppers and garlic and cook for about 1 minute. Deglaze the pan with the wine and add the tomatoes. Return the chicken to the pan and bring to boil.
- Bake, uncovered, for about 45 minutes or until the chicken is cooked through. Sprinkle with the parsley. Serve over steamed long-grain rice or egg noodles.
If you do not have a large ovenproof pan, place the browned chicken in a baking dish.