A hearty and flavorful chicken dish simmered in a rich tomato and wine sauce, perfect for serving over pasta.
Season the chicken with salt and pepper on both sides.
Let the chicken sit for a few minutes after seasoning to enhance the flavor.
Heat olive oil in a skillet over medium heat and brown the chicken on both sides. Remove and set aside.
Ensure the skillet is hot before adding the chicken to get a nice sear.
In the same skillet, sauté the onion and garlic until fragrant.
Stir frequently to prevent the garlic from burning.
Add the diced tomatoes, tomato paste, chicken broth, oregano, and basil to the skillet. Stir to combine.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Return the chicken to the skillet, cover, and simmer for 45 minutes.
Keep the heat low to prevent the sauce from reducing too quickly.
Add the mushrooms and red wine to the skillet and simmer for an additional 20 minutes.
Stir occasionally to ensure even cooking.
Cook the pasta according to package instructions, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Serve the chicken and sauce over the cooked pasta.
Garnish with fresh basil or grated Parmesan for added flavor.
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