The ingredients are as follows:
- Olive oil, as needed
- 3 chicken breasts, sliced in half
- Kosher salt
- 1 large onion, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, cut into 1/2-inch dice
- 1 pound cremini mushrooms, cleaned and sliced
- 1 cups dry white wine
- 1 (28-ounce) can Italian plum tomatoes, pureed
- 1 bundle thyme
- 1 bay leaves
If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes.
Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes.
Add the mushrooms, season with salt and cook until they are soft.
Add the white wine and reduce by half (yes, I had to move everything in a larger pot :)))
Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves.
Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
Remove the chicken from the pot and place it on a serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. I served it with pasta, one of my daughter's favourite.