Tomato-braised chicken with mushrooms

Instructions

1. Preheat the oven to 375°F.
2. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the chicken and cook until browed, flipping once, 3 to 4 minutes per side. Transfer the chicken to an ovenproof casserole dish.
3. In the same skillet, heat the oil. Sauté the onions and garlic until softened, 3 to 4 minutes. Add the onions to the casserole dish with the mushrooms, carrot, diced tomatoes, tomato paste, and parsley sprig.
4. Pour the stock into the skillet and cook over medium heat, stirring to incorporate the pan juices, 1 to 2 minutes. Pour the stock into the casserole dish and gently stir. Season with salt and pepper and stir again.
5. Place the casserole dish in the oven and cook until the chicken reaches an internal temperature of 165°F and the vegetables are tender, about 1 hour. Garnish with the chopped parsley and serve.
6. Serving size: 1 piece of chicken and 1/4 of vegetables with sauce