This recipe came about because of what was in the fridge and on the counter. The fresh basil and diced fresh tomatoes seem more summery and light than cooked tomatoes. The bright flavour of the tomatoes and basil mingled well with the creamy mushroom sauce simmered with the chicken thighs. This was easy, and surprisingly good.
8 boneless, skinless chicken thighs
salt, pepper, dried herbs
3 Tablespoons olive oil
1 medium onion, finely diced
1 cup sliced mushrooms
2 cloves garlic, minced
1/3 cup white wine, optional
1/2 cup chicken broth (increase the chicken broth if not using the wine)
2 Tablespoons cream
1 large tomato, cut into small cubes
handful of fresh basil leaves
Pat the chicken thighs dry and season them with salt, pepper and herbs. I used a Victorian Epicure pizza spice on mine, but a combination of oregano, thyme, and other Mediterranean herbs would work well.
Heat 1 1/2 Tablespoons of the olive oil in a skillet over medium high heat. When the oil is hot, add the chicken thighs. Place them in the pan and leave them without turning or lifting until a good sear is obtained - 2-3 minutes. Turn and brown the other side. Remove from pan.
Add the remaining olive oil to the pan and when hot, saute the onions and mushrooms until soft. Add the minced garlic and saute for another 30 seconds or so. Don't let the garlic brown. Add the white wine and deglaze the pan, scraping up all the lovely browned bits that give so much flavour. Add the chicken broth and bring to a simmer.
Return the chicken thighs to the skillet and cover. Simmer until tender, 20 - 30 minutes. Stir in the cream and taste for seasonings. Place in wide serving dish and sprinkle with fresh tomato and torn basil leaves.
I cooked up some pasta to go along with this - it was great for sopping up all those lovely juices.