成分
4-6 chicken thighs, skin-on
pinch kosher salt to coat chicken
pinch ground black pepper to coat chicken
1 tbsp. olive oil
1 onion, chopped
8-10 mushrooms, quartered
4 cloves garlic, minced
1/2 cup white wine (I use a semi-dry Chardonnay)
28 oz. (1 can) diced tomatoes with juices
2 tbsp. capers, drained
1/2 tsp. dried oregano
5-6 fresh basil leaves, julienned
烹饪指示
Heat olive oil in large skillet over medium-high heat. Add chicken, skin side down, and cook until golden, about 5-8 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 5-8 minutes. Add the tomatoes and their juices, capers, wine 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.
