The origin of this dish is linked to French rural cuisine, where everything at hand was used. Today, it is a sophisticated yet accessible meal. The key to its success is quality chicken and a rich, deep-flavored sauce. The chicken is first browned, then removed, and in the same pan, mushrooms, shallots, and garlic are sautéed. This gradual addition of ingredients and the building of flavor layers is the heart of the recipe.
White wine and tomatoes form the base of the sauce, with the wine adding a balancing acidity that cuts through the richness of the meat and mushrooms. The dish is then slow-simmered to allow all the flavors to meld. Finally, fresh parsley is added for color and a fresh aroma. It's a perfect combination of rustic simplicity and culinary elegance.
Pat the chicken dry, season with salt and pepper. In a large pan, heat the olive oil and brown the chicken pieces on both sides. Remove them and set them aside.
In the same pan, add the mushrooms and sauté until they brown. Then, add the chopped shallots and garlic and cook for another 2-3 minutes, until the shallots soften.
Pour the white wine into the pan and cook until the liquid has partially evaporated. Add the crushed tomatoes, chicken broth, thyme, and bay leaf. Stir well.
Return the chicken to the pan, reduce the heat, cover, and simmer for 30 minutes, until the chicken is completely tender.
Before serving, remove the bay leaf. Season the sauce to taste. Sprinkle with fresh parsley and serve hot with rice, mashed potatoes, or fresh bread.