|Preheat oven to 400°. Season chicken with salt and pepper. Briefly brown chicken pieces in 4 T. of the oil, about 2 minutes per side. Place chicken in baking dish.|
In the same skillet, heat remaining oil. Add shallots and garlic and sauté over low heat until shallots are soft. Add wine, and cook over medium heat for a couple of minutes until the alcohol cooks off. Add the mushrooms, tomatoes, parsley and vinegar. Bring to a boil, then reduce heat to low. Cook uncovered about 5 minutes.
Pour sauce over prepared chicken and cover dish with foil. Bake for 15 minutes, turn breasts over, and bake 15 minutes more. Serves 4.
NOTE: If substituting dark meat chicken for the breasts, keep in mind that the dark meat will take longer to cook.
|-||4 chicken Breasts|
|-|| salt and pepper, to taste|
|-||1/2 cup olive oil (divided use)|
|-||8 shallots, chopped (medium)|
|-||3 cloves garlic, minced|
|-||1/2 cup dry White Wine|
|-||1/2 pound mushrooms, sliced|
|-||1 can chopped tomatoes (28 ounce can)|
|-||1 cup fresh parsley, chopped|
|-||1 tablespoon wine vinegar|