Step 1

Preheat oven to 425ºF. Heat the oil in a wide pot over medium-high heat. Pat the chicken dry and season all over with salt and pepper. Place in the pot, skin-side down, and cook for 5-6 minutes or until the skin is golden brown and crispy. Flip and cook 1-2 minutes more. Transfer to a plate.

Step 2

Add the onion to the pot and cook for 4-5 minutes until softened.

Step 3

Melt the butter into the pot. Once melted and frothy, add the mushrooms and cook for 10-15 minutes until the mushrooms release their liquid and the liquid evaporates and the mushrooms turn deep golden brown. Season with salt, pepper, and dry thyme and toss to coat.

Step 4

Pour in the chicken stock and peppers and tomatoes and bring to a boil. Cook for 4-5 minutes or until the liquid reduces slightly. Taste and season with salt and pepper.

Step 5

Arrange the chicken on top of the mushrooms and transfer to the oven. Bake for 20-25 minutes or until the internal temperature reaches 165ºF. If desired, turn on the broiler for the last two minutes to crisp up the skin again.

Step 6

While the chicken bakes, cook the rice according to package instructions or prepare your favorite side dish, such as buttered noodles, boiled potatoes, or sautéed green beans.

Step 7

Remove the chicken from the oven and sprinkle with parsley. If serving with rice, spoon the mushrooms over the rice and place the chicken on top. Garnish with a touch more parsley. Enjoy!