Yield: 6-8 servings
6-8 ea skin-on, bone-in chicken thighs
1/2 cup onion, small diced
2 ea garlic cloves, minced
1 cup chopped mushrooms
1/3 cup chopped herbs (parsley, oregano, thyme)
1/3 cup dry white wine 28 oz can crushed tomatoes 1/4 cup artichokes/capers/pepperoncini 1/2 cup chicken stock
Kosher salt to taste Black pepper to taste
In a wide, shallow skillet, sear off chicken thighs (skin side down) with olive oil until brown then remove from pan and set aside. Add a bit more oil, then the onions and cook until translucent. Once translucent add garlic and cook until aroma releases. Add mushrooms and herbs, sautéing for 3-4 mins, before adding half the herbs. Add wine and continue to cook until the wine has reduced halfway. Then add crushed tomatoes and chicken stock. Season with salt and pepper. Add the brined ingredient and then place chicken thighs (skin side up) back into sauce. Put lid on saucepan and cook on, low-med heat until chicken is fully cooked through, approx. 30mins. Remove lid, and allow liquid to reduce to desired consistency. Taste and adjust seasonings as necessary.