• 2½ tablespoons olive oil
    • 4 bone-in, skin on chicken breasts or thighs if you prefer
    • Salt and pepper
    • 8 ounces mushrooms of your choice
    • 1 large onion, sliced
    • 2 cloves garlic, peeled and grated
    • ¾ cup white wine * see note
    • 1-28 ounce can crushed tomatoes
    • 3 tablespoons capers, drained ** see note
    • 2 tablespoons fresh basil, chopped (plus 1 tablespoon more for garnish)


  1. Season the chicken breasts, both sides, with salt and pepper.
  2. In a dutch oven or large soup pan, add 2 tablespoons olive oil and heat over medium-high heat.
  3. Add the chicken breasts skin side down and cook until browned on both sides, about 5 minutes each.
  4. Remove the chicken breasts from the pan and set a side.
  5. Lower the heat to medium.
  6. Add ½ tablespoon olive oil and add mushrooms and onions.
  7. Sauté until softened, about 7 minutes, stirring often.
  8. Add the garlic, stir to combine and cook for 2 more minutes.
  9. Add a small pinch of salt and pepper.
  10. Add the wine and cook until it has reduced slightly.
  11. Add the tomatoes, the capers and chopped basil, stir to combine.
  12. Add the chicken breasts and make sure they well submerged.
  13. At this stage you can either cook everything in the same pan, or you can transfer everything to a slow cooker.
  14. If you are cooking in the pan, simmer over low heat for 2 hours.
  15. If you are using a slow cooker cook on low for 6-8 hours.
  16. Serve garnished with fresh basil, chopped.
* Chicken or vegetable broth can be substituted for the wine.

** If you are not a fan of capers you can use green olives, or use neither.

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