Quick-Roasted Chicken Pieces with Tomatoes, Mushrooms, and Brandy

During the cold months I always love roasting food. Whether it’s vegetables, or chicken, I think roasting really brings out great flavor. It’s also super easy. This recipe promised to speed up roasting time by using chicken pieces instead of a whole chicken. This meant that it could be a weeknight meal. This recipe should take you under an hour, from the first mushroom you slice until serving. And that’s even for me! (You probably don’t know this because you don’t cook with me, but I sometimes take a while. I usually can predict how much time I will need, but I know I am not the fastest.)

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Before you continue on to the recipe, you should be aware that this is the month of my one-year blogiversary! Like many others, I have decided to do some sort of giveaway for that occasion. What would you be interested in receiving? Local treats from the Seattle area? Homemade items from me? Something else entirely? Obviously my blog isn’t sponsored or famous, so I won’t be giving away any awesomely expensive items like a Le Creuset Dutch Oven, but feel free to brainstorm some ideas. After all, if you are reading this, you just might want to receive a gift for being such a faithful reader (who is also lucky). Leave me some comments below!

 

 

Directions for Quick-Roasted Chicken Pieces with Tomatoes, Mushrooms, and Brandy

Adapted from Roasting

  • 1-1.5 pounds chicken pieces (I chose breasts, but you could use anything)
  • Olive oil
  • Butter or alternative
  • 1/2 teaspoon turmeric
  • 1 teaspoon all-purpose seasoning or similar
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 2 shallots, sliced
  • 1 large tomato, chopped
  • 2 cups mushrooms, sliced
  • 1/4 cup brandy
  • Salt and Pepper

Preheat the oven to 350 degrees. Sprinkle the chicken with salt, pepper, turmeric, and the all-purpose seasoning. Put some oil in the bottom of a large skillet.

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Brown the chicken on each side. Remove from the pan and roast in the oven for about 20 minutes.

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Meanwhile, heat a couple tablespoons of butter in the same skillet. Add the thyme, bay leaves, and shallots. Soften and slightly brown the shallots.

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Add the mushrooms next, and when they begin to brown, add the tomato pieces.

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Simmer until any liquid evaporates. Add the brandy and some salt and pepper.

Check the chicken pieces. If they are mostly cooked, slice into smaller pieces and nestle into the tomato/mushroom mixture. Allow to lightly simmer until the chicken is ready.

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If desired, you can spread some butter on slices of bread and saute in a hot skillet or roast in an oven for a few minutes.

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Serve the chicken and vegetables with the bread.

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Directions for Quick-Roasted Chicken Pieces with Tomatoes, Mushrooms, and Brandy (without pictures)

Adapted from Roasting

  • 1-1.5 pounds chicken pieces (I chose breasts, but you could use anything)
  • Olive oil
  • Butter or alternative
  • 1/2 teaspoon turmeric
  • 1 teaspoon all-purpose seasoning or similar
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 2 shallots, sliced
  • 1 large tomato, chopped
  • 2 cups mushrooms, sliced
  • 1/4 cup brandy
  • Salt and Pepper

Preheat the oven to 350 degrees. Sprinkle the chicken with salt, pepper, turmeric, and the all-purpose seasoning. Put some oil in the bottom of a large skillet. Brown the chicken on each side. Remove from the pan and roast in the oven for about 20 minutes. Meanwhile, heat a couple tablespoons of butter in the same skillet. Add the thyme, bay leaves, and shallots. Soften and slightly brown the shallots. Add the mushrooms next, and when they begin to brown, add the tomato pieces. Simmer until any liquid evaporates. Add the brandy and some salt and pepper.

Check the chicken pieces. If they are mostly cooked, slice into smaller pieces and nestle into the tomato/mushroom mixture. Allow to lightly simmer until the chicken is ready.

If desired, you can spread some butter on slices of bread and saute in a hot skillet or roast in an oven for a few minutes. Serve the chicken and vegetables with the bread.

 

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11 thoughts on “Quick-Roasted Chicken Pieces with Tomatoes, Mushrooms, and Brandy

  1. I will have to make this when Kyle is gone during the summer. Among things he wont eat: onions, tomatoes, mushrooms and green peppers. Makes making meals REALLY difficult!!

  2. Helping to brainstorm for your giveaway!

    Aly ideas: Anything you make is awesome!!
    But bars and cookies! I’ve been wanting to make the pink peppercorn brownies you sent my way. Marshmallows pack well when you coat them. Maybe a special cake loaf (like using Macrina’s coffee cake in a bread loaf pan as a base recipe) using NW flavors, that probably means dried cherries should be in the recipe!

    Seattle ideas: Theo chocolate!, Bakery Nouveau chocolate chips or gold-wrapped brownie, Columbia City cookies, dried strawberries from Pike Place, Chukar Cherries, DIY cheese kit from Beechers, Ballard honey (sold at Macrina and some fancy places). People like the Rub with Love stuff from Tom Douglas. Not sure of budget, but maybe a cookbook from someplace here, such as Macrina, Dahlia, Dishing Up Washington (Pear Delicatessen in Pike Place Market has a great selection of local cookbooks and also just local treats. And all the ginger beers in existence. :D)

  3. I am a slow cook too. I used to think Rachel Ray’s 30 minute meals was a fabulous idea until I realized it always took me twice as long as her even without the excessive chatter. I am also a messy cook. Weeknight meals are tough for me. The boy is better about playing independently in the kitchen but that involves making a ginormous mess (if I want any of my baking measuring tools or spatulas of any kind I have to dig them out of his three drawers in the kitchen or off the floor). He also starts asking for dada about that time which makes the dogs bark incessantly. Dinners are taxing.

    I think offering a homemade item is a great idea! I always want to win those giveaways the most because I can’t just buy homemade cookies off Amazon.

  4. Happy one-year blog “blogiversary”! Hope there is lots of good cooking ahead. A Seattle-specific giveaway sounds great but anything you want to do would be wonderful, I’m sure! : )

  5. Pingback: Topic-Changing-Thursdays It’s Been 1 Year!? | fudgingahead

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