Ingredients

3-3 1/2 pounds chicken pieces (breasts and/or thighs)

1 (14.5 oz.) can diced tomatoes

1 white onion, diced

1 1/2 cups mushrooms, stems removed, roughly chopped

1/2 cup chicken broth or stock

1/3 cup flour

3 tablespoons extra-virgin olive oil, divided

2 tablespoons unsalted butter

3/4 tablespoon curry powder

1 teaspoon garlic salt

kosher salt and freshly ground pepper, to taste

plum tomatoes, sliced, garnish

Directions

Step 1: Preheat oven to 375 F.

Step 2: Heat olive oil and butter in a large skillet or Dutch oven over medium heat and, in batches, cook chicken pieces until golden brown on all sides.

Step 3: Remove chicken and set aside.

Step 4: To the same skillet, add onions and mushrooms and sauté until translucent and fragrant. 5-7 minutes.

Step 5: Gradually stir in flour and mix until smooth and pasty.

Step 6: Mix in garlic salt and curry powder, then pour in tomatoes and chicken broth and let cook for 5-7 minutes, or until somewhat thickened.

Step 7: Taste and adjust seasoning, if necessary.

Step 8: Return chicken pieces to skillet (or transfer everything to a separate casserole dish) and cover.

Step 9: Place in oven and bake for about 30 minutes, or until chicken is cooked through and tender.

Step 10: Top chicken with sliced tomatoes and serve hot.