This is a recipe for "hunter-style chicken," shortened to Hunter's Chicken, that my sister found in a magazine a few years ago before sharing it with us. The original recipe says it can be served over noodles or mashed potatoes (I'm sure that's absolutely wonderful), but I've never let myself go there, and instead I took my sister's suggestion to serve it with a salad and some crusty bread since its sauce is too good to leave behind.
3 T. olive oil
8 oz. mushrooms (I used baby bellas)
1 onion, chopped
2 cloves garlic, minced
2 T. tomato paste
1/2 C. red wine (you can use chicken broth instead if you'd like)
15 oz. stewed tomatoes
Thyme (1 T. fresh or 1/2 tsp. dried)
3 Bay leaves
Parsley (for serving; optional)
Kosher salt & pepper
Preheat oven to 350. Season both sides of the chicken with salt and pepper. In a skillet with a lid, saute chicken in hot olive oil until golden brown (about 4 minutes each side). Remove chicken from pan, and saute mushrooms, onion & garlic in chicken drippings. Cook until tender; add red wine and tomato paste. Cook about 2 minutes, or until liquid is mostly gone.
Add thyme, bay leaves, and tomatoes to sauce; arrange chicken over tomato sauce. Season chicken with additional salt and pepper, if needed. Cover & bake 30 minutes. Sprinkle with parsley before serving. Enjoy!