Chicken Pan with Tomatoes and Mushrooms

Ingredients

• 1 whole roasted chicken (ready to cook, about 1.4 kg)
• 200 g fresh mushrooms
• 4 ripe tomatoes
• 1 Shallot
• 2 Garlic cloves
• 0.5 bunch Parsley
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 2 tbsp olive oil
• 1 tbsp chopped pine nuts
• 150 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat. Wash, pat dry, and cut the chicken into eight pieces. Clean and quarter the mushrooms. Blanch the tomatoes, cool, peel, quarter, seed, and chop finely. Peel and finely mince the shallot and garlic.

2. 2.

   Rinse the parsley, shake dry, and finely chop the leaves. Season the chicken pieces with salt, pepper, and lightly dust with flour. In a hot pan with oil, brown all sides golden brown. Remove and set aside.

3. 3.

   Add the shallot and garlic to the pan and sauté until translucent. Add the mushrooms, cook briefly, then stir in tomatoes, parsley, and pine nuts. Deglaze with wine, season with salt and pepper, return the chicken pieces, and finish cooking in the preheated oven for 20-25 minutes. Serve plated directly from the pan.