3 Tbsp. Olive Oil
6 Chicken Thighs, boneless
1 very large red onion, thinly sliced
8 oz. Button mushrooms, sliced
1 cup Olives, green and black mixed
2 Tbsp. Rosemary, chopped
2 Tbsp. Sage, chopped
2 Tbsp. drained capers, divided
2 Tbsp. Red wine vinegar
14 ounce canned diced tomatoes, crushed further if desired
1 ½-2 lb. plum tomatoes, coarsely chopped
1 cups chicken broth
2 cups red wine
Salt and Pepper
1. In a large pan on medium high heat, add olive oil until just smoking. Add chicken and season with salt and pepper. Sear for 1 minute on each side and then remove from the pan.
2. In the same large pan, cook onions and mushrooms over medium high heat until just beginning to caramelize for about 3 minutes. Add olives, rosemary, sage, and capers. Let cook for another minute, then deglaze with vinegar.
3. Add the chicken back in, tomatoes, chicken stock, and red wine. Cover with a lid and let cook for 25-30 minutes on medium low heat.