(with mushrooms and sherry-tomato sauce)
My mother got this recipe from a friend and named it after her. It was a regular part of my mother’s dinner rotation and it’s no wonder.
The dish comes together pretty easily making it a rustic weeknight dinner. On the other hand, this rustic and flavorful chicken would make an impressive main course at your next dinner party. And if I do say so myself, this is one of those dishes that smells out of this world as it bakes. If you do prepare it for a party, few torn basil leaves tossed on top would truly elevate this dish. Actually, a few torn basil leaves can elevate almost everything except certain flavors of ice cream. Enjoy.
And if you need sheet pans….
Chicken Zanar (with mushrooms and tomato sauce)
An easy meal to put together. Perfect for busy weeknights but impressive enough for company.
- 8 chicken thighs, bone in and skin on
- 1 pound baby bella or button mushrooms, sliced
- 1 8-ounce can tomato sauce
- 1/4 cup sherry
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- fresh basil for garnish (totally optional)
In a small bowl combine tomato sauce, sherry, garlic, oregano, red pepper flakes and olive oil.
Slice mushrooms and place on a rimmed baking sheet.
Nestle chicken prices between mushrooms. Pour tomato sauce mixture over the chicken and mushrooms and mix it all up with your hands so everything is coated with sauce. Sprinkle everything with kosher salt and fresh black pepper to taste.
Roast for 45 minutes until the skin is crispy. Remove from oven. Place chicken and mushrooms on a platter and serve extra sauce in a gravy boat.
Serve with crusty French bread to mop up the sauce.