Ingredients

The following ingredients have 4 Servings
  • 4-6 chicken thighs (skin-on)
  • 1 tsp sea salt (to coat chicken)
  • 1 tsp ground black pepper (to coat chicken)
  • 1 tbsp olive oil
  • 1 yellow onion (chopped)
  • 8-10 mushrooms (quartered)
  • 4 cloves garlic (minced)
  • ½ cup low sodium chicken stock
  • 28 oz diced tomatoes with juices (1 can)
  • 2 tbsp capers (drained)
  • ½ tsp dried oregano
  • 5-6 fresh basil leaves (julienned)

Instruction

  • Lightly coat chicken with kosher salt and pepper.
  • Heat olive oil in large skillet over medium-high heat. Add chicken, skin side down, and cook until golden, about 6-8 minutes. Flip over and cook other side until golden. Remove chicken from pan and set aside.
  • Carefully pour out and discard 2/3 of the remaining oil and chicken drippings from the pan. Add onion, garlic and mushrooms to the same pan and cook over medium heat until the onion is tender, about 6-8 minutes. Add tomatoes and their juices, capers, chicken broth, and oregano and stir to combine. Season to taste with additional salt or pepper if needed.
  • Return the chicken to the pan. Bring to a simmer and simmer, uncovered, over medium-low heat for 20-25 minutes or until chicken is cooked through.
  • Once chicken is cooked, remove and heat sauce on high to thicken for 5-10 minutes, if necessary. If very liquidy, boil until it reduces to desired amount.
  • Garnish with julienned basil and serve.