I served it over quickly sauteed zucchini ribbons which added yet another wonderful color and contrast to the dish.
Makes 4-6 servings
4-6 chicken thighs
Sea salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, chopped
10 baby bella or cremini mushrooms, quartered
4 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons capers, drained
1/2 teaspoon dried oregano
5-6 basil leaves, julienned
Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken, skin side down. Cook until golden brown and it no longer sticks to the skillet. Flip over and cook other side until golden brown. Remove chicken and set aside.
Carefully pour out most of the oil and chicken fat in the pan, leaving about 2 tablespoons in the pan. Add the onion and mushrooms and allow to cook until the onions start to turn translucent. Add garlic and cook another minute or so, stirring frequently. Add the wine and scrape up any browned bits in the bottom of the pan. Add the tomatoes with their juices, capers and oregano and salt and pepper to taste, and stir to combine. Nestle the chicken pieces in the tomato mixture and bring to a simmer. Continue to simmer, adjusting heat as necessary to keep it at a low simmer for 25-30 minutes or until the chicken is cooked through.
Remove chicken when done and cover to keep warm. Heat sauce over high heat to reduce and thicken for about 5-10 minutes.
Serve chicken topped with sauce mixture and garnished with basil.
Slightly adapted from A Sweet Pea Chef