Step-by-Step Instructions
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Sear the Chicken: Preheat the oven to 375°F (190°C). Heat an oven-safe skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear skin-side down for 5–6 minutes until golden brown. Remove chicken and set aside on a plate.
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Sauté the Vegetables: Pour off all but 1 tablespoon of chicken rendered fat. Add the sliced onions and quartered mushrooms to the skillet. Cook for 4–5 minutes until soft and lightly browned.
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Build the Sauce: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Let the wine reduce by half (about 2 minutes), then stir in the jarred tomato sauce.
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Bake to Tender Perfection: Nestled the seared chicken thighs back into the sauce skin-side up. Transfer the uncovered skillet to the oven and bake for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the tomato sauce is thick and bubbling.
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Rest and Serve: Let rest for 5 minutes before serving to allow juices to redistribute.
Serving Suggestions
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Classic Carbs: Serve hot over a bed of egg noodles, garlic mashed potatoes, or crusty white bread to soak up the tomato mushroom sauce.
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Fresh Finishes: Garnish with fresh chopped parsley or a squeeze of fresh lemon juice just before serving to lift the rich flavors.
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Vegetable Pairing: Pair with a simple green side salad tossed in a sharp vinaigrette or steamed green beans
