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Entree
6 - 8 servings
30 minutes
40 minutes
Melissa's Corporate Chef
1 whole chicken, cut into pieces
1 teaspoon olive oil
1 organic yellow onion, peeled and chopped
2 organic carrots, peeled and chopped
8 ounces mushrooms, sliced
2 cloves Rocambole garlic, peeled and minced
1 can (14½ ounces) diced tomatoes
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 tablespoon organic parsley, chopped
Parmesan cheese, grated
Rinse chicken and pat dry; remove and discard excess fat.
Pour olive oil into a 5 to 6 quart nonstick pan over high heat; when hot, add chicken and cook, turning once, until browned on both sides, 5 to 7 minutes total. Transfer to a baking dish.
In the same pan sauté onion, carrots, mushrooms and garlic until the mushrooms begin to brown. Spoon on top of chicken and add tomatoes and their juices, and tomato sauce.
Bake 40 minutes or until the chicken is no longer pink.
Season to taste with salt and pepper. Sprinkle with parsley and parmesan cheese.
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